Leafy Greens (Spinach, Kale, Swiss Chard)

Leafy Greens are the premier food for quenching systemic inflammation, thanks to vitamin K directly inhibiting pro-inflammatory cytokines alongside polyphenols and carotenoids. A Tufts University study found participants eating over one serving daily had cognitive decline rates equivalent to being 11 years younger, linked to reduced neuroinflammation. This effect outperforms #8 Green Tea's EGCG in neuroprotection, with 30% higher absorption of key anti-inflammatory compounds per gram than the average leafy vegetable.