vegetables
Loaded with anthocyanins and glucosinolates that suppress inflammatory genes and enhance antioxidant capacity.
Anthocyanins
-0.8
Red-purple pigments that inhibit NF-kB and reduce inflammatory cytokine expression.
Glucosinolates
-0.6
Sulfur compounds that activate detoxification enzymes and reduce oxidative stress.
Vitamin C
-0.4
High concentration neutralizes free radicals and supports collagen synthesis.
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.
High FODMAP due to fructans and GOS, may cause bloating in sensitive individuals.
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