vegetables
Provides nasunin and chlorogenic acid that offer modest antioxidant protection and reduce oxidative stress.
Nasunin
-0.4
Anthocyanin antioxidant that protects cell membranes from lipid peroxidation.
Chlorogenic acid
-0.3
Polyphenol that reduces glucose absorption and lowers inflammatory markers.
Fiber
-0.2
Promotes healthy gut bacteria that produce anti-inflammatory metabolites.
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 typically well-tolerated, though nightshade sensitivity may occur in some.
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