Foods high in polyphenols include berries, cherries, plums, red grapes, onions, turmeric, green tea, and dark green leafy vegetables such as spinach and kale.

Authors

• Person: Robert H. Shmerling Organization: Harvard Health Publishing
  Understanding acute and chronic inflammation - Harvard Health

Sources

• Understanding acute and chronic inflammation - Harvard Health www.health.harvard.edu Robert H. Shmerling · Harvard Health Publishing via serper

Referenced by nodes (4)

• Curcuma longa concept
• Green tea concept
• berries concept
• spinach concept