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Updated: Jan 22, 2026

In vivo Imaging Method to Distinguish Acute and Chronic Inflammation
Published on: August 16, 2013
Does diet play a role in reducing nociception related to inflammation and chronic pain?
Geir Bjørklund1, Jan Aaseth2, Monica Daniela Doşa3
1Council for Nutritional and Environmental Medicine (CONEM), Mo i Rana, Norway.
Abstract:
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.
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