Inflammation has both positive and negative attributes. It is a local swelling with signs of redness that feels hot and often painful.
However, on the positive side, inflammation ‘acute’ in nature is essential for self-protection and healing.
However, when inflammation lasts longer than 4 weeks, it is termed ‘chronic’ inflammation, which can prolong the healing process and cause a myriad of health problems, cardiovascular diseases, and obesity to name a few.
Adipose tissue stores energy in the form of fat and secretes adipocytokines, such as tumour necrosis factor alpha (TNF- α). The TNF-α, in turn, activates the pro-inflammatory process.
Highly processed foods are high in saturated fat, which increases inflammatory markers.
Wu and Schauss (2012) performed an investigation on the effects of certain dietary components on chronic inflammation.
Dietary components involving antioxidants (polyphenols, catechins, procyanidins and resveratrol) have been found in reducing inflammation, maintain health and even reverse the progression of chronic disease.
These foods have been found in reducing inflammation: berries, vegetables, nuts, whole grains, herbs, spices, legumes, tea, red wine, and cocoa.