vegetables
Contains gingerols and shogaols that powerfully inhibit inflammatory enzymes and reduce pain signaling.
Gingerols
-1.0
Bioactive phenols that block COX and LOX enzymes to reduce prostaglandin synthesis.
Shogaols
-0.8
Anti-inflammatory compounds that suppress NF-kB and decrease TNF-alpha production.
Zingerone
-0.4
Antioxidant that protects against oxidative cellular damage and modulates immune response.
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 well-tolerated, often used to soothe digestive inflammation.
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