Seven Antioxidant Vegetables for an Arthritis Diet
There is currently no cure for arthritis, but scientists, doctors and sufferers have found that what you eat can greatly affect joint pain. Certain foods are known to curb inflammation, which is what causes arthritis. Put the arthritis diet to the test for yourself by trying these seven antioxidant-rich vegetables for one month, and monitor the improvement in your arthritis pain.
Filled with the antioxidant lycopene, tomatoes are an excellent aid to countering inflammation in the arthritis diet. Eaten raw in salads or as a side vegetable, or cooked in tomato sauce and ketchup, tomatoes are a powerful way to counter free radical damage and oxidation, suppressing pain-causing inflammation.
Avocados for arthritis! Foods high in unsaturated fats, such as avocados, are often high in antioxidants too. Full of heart-healthy polyphenols, avocados should be eaten as part of a balanced diet for arthritis pain management
Kale is growing in popularity as its antioxidant benefits are widely recognized. Tackle your arthritis pain by adding chopped kale leaves to salad for an appetizing mix of green leaves filled with carotenoids, lutein and beta-carotene antioxidants.
Related: Why is Kale So Healthy?
4. Bell Peppers
This colorful low-calorie vegetable adds a rainbow of color to your arthritis diet with their green, yellow, orange and red colors. Red peppers, also known as sweet peppers, have the highest content of beta-carotene, quercetin, capsanthin and luteolin, making them the best choice for lowering arthritis inflammation.
5. Brussels Sprouts
As well as lowering cholesterol, Brussels sprouts contain a variety of antioxidant phytonutrients along with protein, dietary fiber, vitamins and minerals. If you don’t like the smell of boiled sprouts, lightly stir-fry them with bacon pieces and onions for a crunchy side dish.
Packed with vitamin C, cauliflower is one of the world’s healthiest foods. It contains folate, vitamins C, K, B2, B1 and B6 and is a good source of choline and biotin. Eat raw as a dip or cook and mash for a creamy side dish to accompany any main meal.
Zucchini is a versatile vegetable; it is an important part of any arthritis diet. It is a good source of those all-important antioxidants with high levels of vitamins C and A as well as lutein and zeaxanthin.