Stock up on six anti-inflammatory foods this spring

Spring brings a variety of fresh produce that can help reduce inflammation. Key foods include strawberries, asparagus, leafy greens, broccoli, pineapples, and avocados, all rich in nutrients that support health. Strawberries are in season and high in vitamin C and antioxidants. Asparagus offers fiber and compounds that may reduce swelling. Leafy greens provide essential vitamins and minerals that help regulate inflammation. Broccoli contains sulforaphane, which may slow inflammatory pathways. Pineapples are known for bromelain, an enzyme that aids digestion and reduces inflammation. Avocados are nutrient-dense and can lower inflammation markers in the body.