More and more, it’s understood that inflammation is one of the most prominent contributors to disease. Our diet, stress, and sleep patterns are a few of the factors that often trigger this distressed response—and similarly, lifestyle choices can help tone it down.

That’s been reinforced in a January 2026 study by five biology and engineering researchers at the Tokyo University of Science. The team started out by stating that “dietary phytochemicals are recognized as important modulators of inflammatory responses.” So, their work investigated what happens when these compounds are combined, namely: do they provide “synergistic effects” and work more effectively together than alone?

Publishing their findings in the peer-reviewed journal Nutrients, the team looked at four compounds you’ve almost certainly encountered: capsaicin (the compound that creates heat in chili peppers), menthol (the cooling agent in mint), 1,8-cineole (found in eucalyptus and rosemary), and β-eudesmol, which is found in some herbs and essential oils. They exposed immune cells in a lab dish to these compounds, individually and in combination, to see how well each one suppressed inflammation.

They discovered that each compound reduced inflammation on its own, but capsaicin was markedly the most potent solo performer. A highly striking finding came when they paired capsaicin with menthol or cineole: the combinations were dramatically more powerful than either ingredient alone. Specifically, adding a tiny amount of capsaicin allowed menthol to do its anti-inflammatory job at doses 700 times lower than it would have needed on its own.

That said, the researchers are careful to note that all of this took place inside a lab, which is not an on-the-nose representation of physiology in real life. Still, if you’re a fan of flavors that tingle your tongue, their benefits might go beyond gustatory thrill. Eating more plants in general can also be a powerful way to fend off chronic illnesses like type 2 diabetes, heart disease, and some cancers.

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