Arthritis causes pain, inflammation and stiffness of the joints.
It’s a long-term condition, which can be worse during periods of flare-ups when symptoms are accentuated.
While there is no cure for the condition, there are ways to treat the symptoms, such as eating food with anti-inflammatory properties.
Some fruits have anti-inflammatory benefits, including these three berries.
Tart cherries
Tart cherries contain a flavonoid called anthocyanin, which gives the fruit its rich red colour. Sweet cherries, in contrast, are typically a darker purple colour.
Flavonoids are plant metabolites that can promote healthy blood vessels and have antioxidant and anti-inflammatory effects.
According to the Arthritis Foundation, some researchers have compared the effects of tart cherries to non-steroidal anti-inflammatory drugs.
“Studies, which often use the concentrated juice of Montmorency cherries, have found tart cherries may relieve joint pain in people with osteoarthritis and lower the risk of flares in those with gout,” said the Arthritis Foundation.
Strawberries
Strawberries are naturally low in sugar and perhaps surprisingly have more vitamin C per serving than an orange.
Vitamin C can lower the risk of gout, high blood pressure and cholesterol.
According to the Arthritis Foundation, a study of women who ate 16 or more strawberries a week had lower C-reactive protein.
C-reactive protein is a protein found in blood plasma, whose levels rise in response to inflammation.
Strawberries also contain anthocyanin, providing anti-inflammatory and antioxidant benefits.
Red raspberries
Red raspberries are also very high in vitamin C and anthocyanin.
Studies in animals have shown extracts from the fruit reduce inflammation and osteoarthritis symptoms.
“Other research shows the fruit’s bioactive compounds lower system-wide inflammation and, when a regular part of the diet, help prevent a number of chronic conditions, such as heart disease, stroke and type 2 diabetes,” said the Arthritis Foundation.
“Many berries are loaded with antioxidants, ascorbic acid (a form of vitamin C) and anthocyanins and carotenoids, which give soft berries their deep colours.“
“These compounds help rid the body of free radicals that promote inflammation.”