Anti-Inflammatory
Wild-Caught Salmon
EPA/DHA compete with arachidonic acid in inflammatory pathways, producing anti-inflammatory resolvins and protectins. Astaxanthin neutralizes ROS.
Mechanism of Action
EPA/DHA compete with arachidonic acid in inflammatory pathways, producing anti-inflammatory resolvins and protectins. Astaxanthin neutralizes ROS.
Active Compounds
Therapeutic Applications
Serving Size & Preparation
Recommended Serving Size
4-6oz (113-170g) 2-3x/week
Preparation Guidelines
Low-heat cooking preserves omega-3s (baking 275°F, poaching). Avoid charring. Wild > farmed for omega-3 ratio
Synergistic Combinations
These foods and compounds enhance the therapeutic effects of Wild-Caught Salmon:
Additional Notes
Wild salmon has 5:1 omega-3 to omega-6 ratio vs farmed 1:3
Safety Information
Contraindications
Fish allergies, heavy metal sensitivity (choose low-mercury sources)
Quick Facts
Evidence Level
Related Foods
Extra Virgin Olive Oil
Oleocanthal inhibits COX enzymes like ibuprofen. Oleic acid reduces inflammatory markers (CRP, IL-6). Polyphenols activate Nrf2 pathway.
Sardines
High omega-3s reduce inflammatory eicosanoids. CoQ10 supports mitochondrial function. Low mercury due to small size and short lifespan.
Green Tea
EGCG inhibits NF-κB and MAPK pathways, reducing inflammatory cytokines. Increases antioxidant enzyme activity. L-theanine promotes alpha brain waves.