processed
Cuminaldehyde and thymoquinone provide anti-inflammatory benefits while supporting digestive health and immune function.
Cuminaldehyde
-0.7
Primary active compound with antioxidant and anti-inflammatory properties.
Thymoquinone
-0.4
Powerful anti-inflammatory compound that modulates immune response and reduces oxidative stress.
Iron
-0.1
Supports hemoglobin production and oxygen transport, indirectly reducing inflammation from deficiency.
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.
Cumin is low FODMAP and generally well-tolerated in typical cooking amounts.
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