Chronic inflammation is a prolonged and ongoing inflammation in the body that can last for several months or years. It is a response of the immune system to harmful stimuli such as infection, injury, or toxins that persists even when there is no obvious threat. Unlike acute inflammation, which is a normal and necessary response to injury or infection, chronic inflammation can be harmful and lead to various diseases such as arthritis, asthma, heart disease, diabetes, and certain types of cancers. There are herbs and spices to combat chronic inflammation.
Herbs and Spices
Turmeric:
Turmeric contains a compound called curcumin, which is known for its anti-inflammatory properties. Curcumin targets multiple molecular pathways in the body that are involved in inflammation. It inhibits the activity of certain enzymes that promote inflammation, such as cyclooxygenase-2 (COX-2) and lipoxygenase (LOX). Curcumin has been found to suppress the production of certain pro-inflammatory substances. It also increases the production of anti-inflammatory molecules and reduces the production of pro-inflammatory proteins. The antioxidant effects neutralize free radicals and reduce oxidative stress, which is known to contribute to chronic inflammation.
Ginger:
Ginger contains potent anti-inflammatory compounds called gingerols and shogaols. These compounds have been found to inhibit the production of pro-inflammatory cytokines and enzymes in the body, thereby reducing chronic inflammation. Additionally, ginger also acts as an antioxidant like curcumin, neutralizing free radicals which can contribute to inflammation.
Green Tea:
Green tea contains a group of compounds called catechins, particularly a type of catechin called epigallocatechin-3-gallate (EGCG), which helps combat chronic inflammation. EGCG has been found to have powerful anti-inflammatory properties, reducing the production of inflammatory molecules and suppressing the activity of inflammatory mediators in the body. Green tea is also rich in antioxidants, helping to reduce inflammation and oxidative stress.
Garlic:
Garlic contains several compounds that contribute to its anti-inflammatory properties. One of the main compounds is allicin, which is responsible for garlic’s strong smell and taste. Allicin has been shown to inhibit the production of pro-inflammatory cytokines and enzymes, reducing inflammation in the body. Garlic also contains other sulfur compounds, such as ajoene and diallyl sulfide, which have been found to have anti-inflammatory effects. Additionally, like green tea, ginger, and turmeric, garlic contains antioxidants that help fight oxidative stress and inflammation.
Ashwagandha:
Ashwagandha contains several bioactive compounds that contribute to its anti-inflammatory effects. Ashwagandha is rich in withanolides, which have been found to have anti-inflammatory properties. They inhibit the activity of certain pro-inflammatory molecules, such as nuclear factor-kappa B (NF-κB), reducing the production of inflammatory cytokines and chemokines. Ashwagandha contains flavonoids such as quercetin and kaempferol, which have been shown to possess anti-inflammatory properties. These flavonoids scavenge free radicals and reduce the production of pro-inflammatory cytokines. It also contains tannins, which have been found to possess anti-inflammatory effects. Tannins modulate the immune response by inhibiting the activity of pro-inflammatory enzymes, such as cyclooxygenase (COX) and lipoxygenase (LOX), reducing the production of inflammatory mediators. Ashwagandha contains steroidal lactones, such as withaferin A, which have been shown to possess anti-inflammatory properties. These compounds inhibit the activation of NF-κB and the secretion of pro-inflammatory cytokines. The combination of these active compounds in ashwagandha helps combat chronic inflammation by inhibiting the activity of pro-inflammatory molecules, reducing the production of inflammatory cytokines, scavenging free radicals, and modulating the immune response.
References
Arreola, R., Quintero-Fabián, S., López-Roa, R. I., Flores-Gutiérrez, E. O., Reyes-Grajeda, J. P., Carrera-Quintanar, L., & Ortuño-Sahagún, D. (2015). Immunomodulation and anti-inflammatory effects of garlic compounds. Journal of immunology research, 2015, 401630. https://doi.org/10.1155/2015/401630
Ballester, P., Cerdá, B., Arcusa, R., Marhuenda, J., Yamedjeu, K., & Zafrilla, P. (2022). Effect of Ginger on Inflammatory Diseases. Molecules (Basel, Switzerland), 27(21), 7223. https://doi.org/10.3390/molecules27217223
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Peng, Y., Ao, M., Dong, B., Jiang, Y., Yu, L., Chen, Z., Hu, C., & Xu, R. (2021). Anti-Inflammatory Effects of Curcumin in the Inflammatory Diseases: Status, Limitations and Countermeasures. Drug design, development and therapy, 15, 4503–4525. https://doi.org/10.2147/DDDT.S327378
Singh, N., Bhalla, M., de Jager, P., & Gilca, M. (2011). An overview on ashwagandha: a Rasayana (rejuvenator) of Ayurveda. African journal of traditional, complementary, and alternative medicines : AJTCAM, 8(5 Suppl), 208–213. https://doi.org/10.4314/ajtcam.v8i5S.9
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