Home » Health & Wellbeing » The top 5 Best Natural Anti-infammatories
The best natural anti-inflammatories

The top 5 Best Natural Anti-infammatories

After I was diagnosed with Arthritis last February, I did a lot of research on natural anti-inflammatories. Inflammation of any kind can be extremely painful and if you’re like me and don’t like taking tablets, then here are some natural remedies that helped me. I also took MSM Organic Sulphur which was amazing.

The things I have listed below can help with any inflammation – not just arthritis. Inflammation is inflammation.

I have posted links to all the scientific studies below if anyone wants to read them.

Turmeric / Curcumin 

Turmeric contains several anti inflammatory compounds. Some of these compounds include six different COX 2 inhibitors. COX 2 is an enzyme produced by the body. When COX 2 is produced in excess amounts, it may trigger pain, soreness and swelling in your body parts. However, the COX 2 inhibitors play an important role in inhibiting excess production of these enzymes.

Curcumin (turmeric) is already well known in medicine for its tremendous potential for health improvements like anti-inflammatory properties, shows promise as an antifungal for Candida as well as many other fungal infections.

Curcumin, the active ingredient in turmeric, contains a mixture of powerful phytonutrients known as Curcuminoids. Curcuminoids have antioxidant properties, meaning they fight the damaging effects of free radical molecules in the body and may have significant anti-inflammatory effects used by ancient Greeks, and widely recommended in Ayurvedic medicine.

New study shows Alzheimer’s benefits from Longvida curcumin.

Garlic

Garlic has shown in studies to have a decent amount of anti-inflammatory compounds that aids in reducing symptoms for osteoarthritis and rheumatoid arthritis. The compounds present in garlic inhibits prostaglandins and thromboxanes that are responsible for the inflammatory response.

A component called quercetin that is abundance in onions and garlic is a good antioxidant that helps reduce inflammation.

The sulfur compounds in garlic have been found to have anti-inflammatory effects by inhibiting the activity of inflammatory enzymes. Along with vitamin C this can make garlic a protection against the pain associated with arthritis and asthma attacks.

Garlic is rich in many other nutrients that will strengthen your immune system.

Cats Claw

Recent scientific studies have shown what the indigenous people of the Andes have known for generations: that cat’s claw is extremely effective for strengthening the immune system, reducing various forms of inflammation and cleansing/revitalising the intestinal tract.

It is anti inflammatory in nature, having shown to have a number of naturally occurring plant sterols that closely resemble anti inflammatory steroids. Clinical studies have shown that the swelling could be decreased by nearly 50 percent when you make use of this.

The addition of Cat’s Claw extract dramatically increases the natural pain relief properties of Glucosamine.

Cat’s claw’s properties are alkaloids glycoside, proanthocyanidin and beta sitosterol. Sufferers of rheumatism, arthritis, gout and just about any other inflammatory problem would benefit significantly from cat’s claw.

Cruciferous VegetablesBroccoli, brussel sprout, kale and cauliflower are all loaded with antioxidants. Naturally detoxifying, they can help rid the body of possible harmful compounds. All vegetables are good for your body but dark leafy vegetables are the best anti inflammatory foods.

Studies conducted by medical experts suggest that vitamin E helps in protecting your body from pro-inflammatory molecules such as Cytokines.

Leafy green vegetables like kale and spinach are one of the best foods that are inflammatory as these are loaded with anti-oxidants, omega- 3 acids and fibre.

Shop organic and locally grown where possible.

Green Tea:

Green tea is powerful antioxidant.

The unfermented green tea has flavonoids that are known as catechins. The catechins are the powerful antioxidants that are destroyed when it is fermented and processed. The green tea has around 27% of catechins. It helps in reducing the severity of arthritis.

Most of these benefits are accrued from powerful antioxidants popularly known as catechins which are known for scavenging the cells for the presence of free radicals that might damage DNA and hence cause complications such as blood clots, cancer and blocked arteries

 It has already been shown to prevent flu, Increases Metabolism, improve heart health, and fight obesity several long-term studies in China and Japan that showed that treatment with green tea catechins reduced body fat and body weight.

References

Turmeric / Curcumin and Ginger

– Curcumin Inhibits Gastric Inflammation Induced by Helicobacter Pylori Infection Santos AM, Lopes T, Oleastro M, Gato IV, Floch P, Benejat L, Chaves P, Pereira T, Seixas E, Machado J, Guerreiro AS.

MSI Funded Paper: Potential Health Benefits of Ginger – http://www.mccormickscienceinstitute.com/Report-Landing/MSI-Funded-Paper-Potential-Health-Benefits-of-Ginger.aspx Singletary, K

Cats Claw

Cats Claw Anti-inflammatory and antioxidant activities of cat’s claw – Sandoval M1, Okuhama NN, Zhang XJ, Condezo LA, Lao J, Angeles’ FM, Musah RA, Bobrowski P, Miller MJhttp://www.ncbi.nlm.nih.gov/pubmed/12120814

http://examine.com/supplements/Ascophyllum+nodosum/#summary

Cruciferous Vegetables

Cruciferous Vegetables: Anti-inflammatory Activity http://lpi.oregonstate.edu/infocenter/phytochemicals/isothio/

Green Tea

1. Anderson JW, Diwadkar VA, Bridges SR. “Selective effects of different antioxidants on oxidation of lipoproteins from rats.” Proc Soc Exp Biol Med. 1998 Sep;218(4):376-81.

2. Benzie IF, Szeto YT, Strain JJ, Tomlinson B. “Consumption of green tea causes rapid increase in plasma antioxidant power in humans.” Nutr Cancer. 1999;34(1):83-7.

3. Dulloo AG, Duret C, Rohrer D, Girardier L, Mensi N, Fathi M, Chantre P, Vandermander J. “Efficacy of a green tea extract rich in catechin polyphenols and caffeine in increasing 24-h energy expenditure and fat oxidation in humans.” Am J Clin Nutr. 1999 Dec;70(6):1040-5.

4. Dulloo AG, Seydoux J, Girardier L, Chantre P, Vandermander J. “Green tea and thermogenesis: interactions between catechin-polyphenols, caffeine and sympathetic activity.” Int J Obes Relat Metab Disord. 2000 Feb;24(2):252-8.

5. Graham HN. “Green tea composition, consumption, and polyphenol chemistry.” Prev Med. 1992 May;21(3):334-50.

6. Gupta S, Ahmad N, Mohan RR, Husain MM, Mukhtar H. “Prostate cancer chemoprevention by green tea: in vitro and in vivo inhibition of testosterone-mediated induction of ornithine decarboxylase.” Cancer Res. 1999 May 1;59(9):2115-20.

7. Hasegawa R, Chujo T, Sai-Kato K, Umemura T, Tanimura A, Kurokawa Y. “Preventive effects of green tea against liver oxidative DNA damage and hepatotoxicity in rats treated with 2-nitropropane.” Food Chem Toxicol. 1995 Nov;33(11):961-70.

8. Hirose M, Hoshiya T, Akagi K, Futakuchi M, Ito N. “Inhibition of mammary gland carcinogenesis by green tea catechins and other naturally occurring antioxidants in female Sprague-Dawley rats pretreated with 7,12-dimethylbenz[alpha]anthracene.” Cancer Lett. 1994 Aug 15;83(1-2):149-56.

9. Kao YH, Hiipakka RA, Liao S. “Modulation of endocrine systems and food intake by green tea epigallocatechin gallate.” Endocrinology. 2000 Mar;141(3):980-7.

10. Lin JK, Liang YC, Lin-Shiau SY. “Cancer chemoprevention by tea polyphenols through mitotic signal transduction blockade.” Biochem Pharmacol. 1999 Sep 15;58(6):911-5.

11. Muramatsu K, Fukuyo M, Hara Y. “Effect of green tea catechins on plasma cholesterol level in cholesterol-fed rats.” J Nutr Sci Vitaminol (Tokyo). 1986 Dec;32(6):613-22.

12. Sato D. “Inhibition of urinary bladder tumors induced by N-butyl-N-(4-hydroxybutyl)-nitrosamine in rats by green tea.” Int J Urol. 1999 Feb;6(2):93-9.

13. Satoh K, Sakagami H. “Ascorbyl radical scavenging activity of polyphenols.” Anticancer Res. 1996 Sep-Oct;16(5A):2885-90.

14. Sayama K, Lin S, Zheng G, Oguni I. “Effects of green tea on growth, food utilization and lipid metabolism in mice.” In Vivo. 2000 Jul-Aug;14(4):481-4.

15. Schubert SY, Lansky EP, Neeman I. “Antioxidant and eicosanoid enzyme inhibition properties of pomegranate seed oil and fermented juice flavonoids.” J Ethnopharmacol. 1999 Jul;66(1):11-7.

16. Tanaka H, Hirose M, Kawabe M, Sano M, Takesada Y, Hagiwara A, Shirai T. “Post-initiation inhibitory effects of green tea catechins on 7,12-dimethylbenz[a]anthracene-induced mammary gland carcinogenesis in female Sprague-Dawley rats.” Cancer Lett. 1997 Jun 3;116(1):47-52.

17. Wang ZY, Huang MT, Ho CT, Chang R, Ma W, Ferraro T, Reuhl KR, Yang CS, Conney AH. “Inhibitory effect of green tea on the growth of established skin papillomas in mice.” Cancer Res. 1992 Dec 1;52(23):6657-65.

18. Weisburger JH, Rivenson A, Aliaga C, Reinhardt J, Kelloff GJ, Boone CW, Steele VE, Balentine DA, Pittman B, Zang E. “Effect of tea extracts, polyphenols, and epigallocatechin gallate on azoxymethane-induced colon cancer.” Proc Soc Exp Biol Med. 1998 Jan;217(1):104-8.

19. Xu Y, Ho CT, Amin SG, Han C, Chung FL. “Inhibition of tobacco-specific nitrosamine-induced lung tumorigenesis in A/J mice by green tea and its major polyphenol as antioxidants.” Cancer Res. 1992 Jul 15;52(14):3875-9.

20. Yang TT, Koo MW. “Chinese green tea lowers cholesterol level through an increase in fecal lipid excretion.” Life Sci. 2000;66(5):411-23.

21. Yang TT, Koo MW. “Hypocholesterolemic effects of Chinese tea.” Pharmacol Res. 1997 Jun;35(6):505-12.

22. Zhu M, Gong Y, Ge G. “Effects of green tea on growth inhibition and immune regulation of Lewis lung cancer in mice.” Chung Hua Yu Fang I Hsueh Tsa Chih. 1997 Nov;31(6):325-9.

23. Khan SG, et al.: “Enhancement of antioxidant and phase II enzymes by oral feeding of green tea polyphenols in drinking water to SKH-1 hairless mice: Possible role in cancer chemoprevention.” Cancer Res. 52- 4050-4052, 1992.

Comments

comments

About ourgom

Leave a Reply

Your email address will not be published. Required fields are marked *

*