processed
Capsaicin activates anti-inflammatory pathways and provides pain relief by reducing substance P and inflammatory mediators.
Capsaicin
-1.2
Active compound that reduces inflammatory neuropeptides and inhibits pain signaling pathways.
Vitamin C
-0.2
Antioxidant vitamin that supports immune function and reduces oxidative stress.
Carotenoids
-0.1
Beta-carotene and other compounds provide additional antioxidant support.
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.
Cayenne pepper is low FODMAP but may irritate sensitive digestive systems.
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