This leafy green herb has been used in India and Europe for centuries to treat inflammation and joint pain. Eugenol, the enzyme responsible for basil’s sweet scent, is “a strong anti-inflammatory that suppresses the activity of cyclooxygenase—the enzyme that forms the lipid mediators that cause inflammatory responses in the body,” notes Golden.
How to Eat It: Fresh or dried, basil can easily be incorporated into a variety of meals. Add it to omelets, pasta, meat, and vegetable dishes. Use a variety called holy basil to reap the most pain-fighting benefits.Back to top