Pistachios are rich in anti-inflammatory antioxidants like catechin and lutein. Raw pistachios have higher total antioxidant activity, but roasting enhances certain compounds like catechin. Pistachios also contain healthy unsaturated fatty acids, protein, and fiber, which help increase satiety and control weight, a factor linked to inflammation.

Berries such as blueberries and strawberries are rich in antioxidant plant compounds like anthocyanins, flavanols, and phenolic acids. These compounds help reduce inflammation markers, improve lipid levels, and improve blood vessel function. In addition to antioxidants, berries are also rich in fiber, vitamins, and minerals that reduce inflammation and support a healthy immune system.

Red cabbage has a high content of glucosinolates. The antioxidant anthocyanin creates the vibrant red-purple color of the cabbage. These compounds are linked to a reduced risk of cancer, cardiovascular disease, and protection against neurodegenerative disorders like Parkinson's disease.

Brussels sprouts are cruciferous vegetables that provide a range of nutrients with anti-inflammatory properties, including carotenoids, fiber, vitamin C, flavonols, and glucosinolates. Glucosinolates can help control blood sugar, blood pressure, and blood lipid levels, maintain cognitive health, and regulate mood.

Spinach is rich in beta-carotene, lutein, and flavonoids, all of which have antioxidant properties that help fight cell-damaging free radicals and reduce inflammation. The vitamin A, folate, and fiber in spinach are good for digestion and provide energy and nutrients for the body. Spinach can be used in salads, soups, or smoothies.

Chocolate offers several health benefits, providing polyphenol antioxidants like catechin, procyanidin, and theobromine, which help reduce inflammation. Chocolate contains a small amount of caffeine, which is also a beneficial antioxidant.