fruits
Blackberries rank among the most anti-inflammatory fruits due to exceptionally high anthocyanin content, ellagic acid, and fiber that work synergistically to reduce inflammation.
Anthocyanins
-1.3
Among the highest levels of any berry, these compounds significantly lower inflammatory biomarkers and oxidative stress.
Ellagic acid
-0.8
Phenolic compound that blocks NF-kB signaling and reduces expression of inflammatory genes.
Vitamin K
-0.5
Regulates inflammatory responses by modulating cytokine production and supporting proper immune function.
This score is ingredient-based and weighted by DII-inspired evidence. Foods with added sugar, refined starches, and heavy processing trend higher; foods with fiber, omega-3, and polyphenols trend lower.
Blackberries are moderate FODMAP due to polyol content, with safe serving size of about 9 berries (90g).
Join the waitlist and get early access to ingredient-level inflammation scoring.