When we think of inflammation we may conjure up images of swelling, bruising or redness visible to the naked eye.  But internally there can be uncontrolled or chronic inflammation we cannot see that plays a role in almost every disease known– heart disease, cancer, Alzheimer’s, diabetes, and even depression.

A new study from the University of Liverpool’s Institute of Ageing and Chronic Disease shines a light on the internal damage chronic inflammation does and provides a solution to reducing and possibly preventing this condition – food.

All of us will experience inflammation.  It occurs naturally and is your body’s first line of defense against toxins, infections, and injuries.  If you have an injury or infection, the cells of your body release chemicals to alert the immune system.  One of the first responders are inflammatory cells known as T-cells or T-lymphocytes, a type of white blood cell circulating throughout our bodies seeking out anything abnormal or that shouldn’t be there.  If the T-cells come across anything out of the ordinary, it sends out cytokines which are small secreted proteins released by cells having a specific effect on the interactions and communications between cells. 

On the one hand we need this series of events to occur when we are injured or sick but when the inflammation becomes prolonged it then is considered chronic inflammation keeping your body on high alert all the time.  This constant state of emergency can cause permanent damage to major organs of the body such as the heart and brain. 

This is where food comes in to the rescue.  But not just any food will do.  A finding from this study shows that foods with abundant polyphenols are necessary to possibly help reduce the release of pro-inflammatory mediators in people at risk of chronic inflammation by modulating the release of cytokines.  

Polyphenols are phytochemicals or compounds found in natural plant sources having antioxidant properties.  There are over 8,000 identified polyphenols found in foods.  They are very protective against age-related inflammation and chronic disease. 

The results of this study suggest that polyphenols from the following foods appear to be very beneficial in reducing chronic inflammation:

·         Onions

·         Green tea

·         Red, purple and black grapes

·         Turmeric

·         Acai berries

·         Whole wheat

·         Black currants

·         Apples

Another finding from this study was the suggestion that older people, who are at a higher risk of chronic inflammation, would possibly benefit from supplementing their diets with not only the food sources of polyphenols but also isorhamnetin, resveratrol, curcumin, and vanilla acid.