There are a large number of dietary components that are thought to be antiinflammatory:
-- resveratrol, found in grape skin and red wine, has been shown to improve blood vessel function and slow aging in rats
-- pomegranate juice decreases atherosclerosis development in mice with high cholesterol
-- garlic improves blood vessel functioning in the hearts of rats with high blood pressure
--curcumin (an antioxidant chemical found in turmeric) improves ulcerative colitis, rheumatoid arthritis and pancreatitis in mice and has anti-cancer effects
Because these inflammatory effects can take decades, many people are taking the early animal evidence and using it in their diets.
The point of an anti-inflammation diet is not to lose weight, although it is not uncommon for its followers to shed pounds. The goal: to combat what proponents call "chronic silent inflammation" in the body, the result of an immune system that doesn't know when to shut off.
In general terms, following an anti-inflammatory diet means increasing intake of foods that have anti-inflammatory and antioxidant properties. (Antioxidants reduce the activity of tissue-damaging free radicals at sites of inflammation.) The diet includes vegetables, whole grains, nuts, oily fish, protein sources, spices such as ginger and turmeric and brightly colored fruits such as blueberries, cherries and pomegranates.
Foods that promote inflammation -- saturated fats, trans fats, corn and soybean oil, refined carbohydrates, sugars, red meat and dairy -- are reduced or eliminated.
http://www.latimes.com/features/health/la-he-anti-inflammation17-2009aug17,0,3196484.story">Battling inflammation, disease through food