A recent study published in the Journal of Nutrition suggests that high intake of flavonoids from citrus fruits resulted in reduced markers of inflammation in U.S. women.  Flavonoids (coming from the word for ‘yellow’ in Latin) are yellow pigments that have antioxidant abilities.  They are also linked with possible anti-cancer properties.

Some examples of foods that contain flavonoids and catechins (a subgroup of flavanoids) are citrus fruits, strawberries, green and black teas, onions, brussel sprouts, cocoa, and apples.