Food and Behaviour Research

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Does diet play a role in reducing nociception related to inflammation and chronic pain?

Bjørklund G, Aaseth J, Doşa MD, Pivina L, Dadar M, Pen JJ, Chirumbolo S (2019) Nutrition 2019 Oct 66:153-165. doi: 10.1016/j.nut.2019.04.007. Epub 2019 Apr 26. 

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Dietary habits are fundamental issues to assess when modulating health and well-being; however, different nutritional panels may help individuals prevent acute and chronic pain. Many substances, known to be active antioxidants and anti-inflammatory compounds, should serve this fundamental task. Antinociceptive and analgesic natural compounds include flavonoids, terumbone from ginger root, curcuminoids, ω-3 polyunsaturated fatty acids, and taurine. Furthermore, correct intake of trace elements and minerals is strategic to reduce inflammation-related pain. This review addresses these items in an effort to suggest new criteria for proper dietary supplementation to prevent pain.