Considerable medical scholarship has been dedicated to uncovering the anti-inflammatory properties of fruits and vegetables. “ The phenolics and triterpenoids in fruits and vegetables showed higher anti-inflammatory activity than other compounds. In food legumes, lectins and peptides had anti-inflammatory activity in most cases.” [Zhu et al 2017] Read Full Article: https://www.ncbi.nlm.nih.gov/pubmed/28605204 Read more about the benefits…
