vegetables
Provides cucurbitacins and fisetin that offer mild anti-inflammatory effects and support hydration.
Cucurbitacins
-0.3
Bitter compounds that show modest COX-2 inhibition and anti-inflammatory activity.
Fisetin
-0.3
Flavonoid that reduces inflammatory signaling and supports cellular longevity.
Vitamin K
-0.1
Contributes to inflammatory regulation through calcium-binding protein modulation.
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.
Low FODMAP and very gentle on digestion, excellent for sensitive systems.
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