Researchers at Tokyo University of Science have discovered that combining common plant compounds from mint, eucalyptus, and chili peppers dramatically enhances their anti-inflammatory effects in immune cells. Certain pairings amplified the response several hundred-fold compared to individual use. The findings, published in the journal Nutrients, suggest potential for new dietary approaches to combat chronic inflammation.
A team led by Professor Gen-ichiro Arimura at Tokyo University of Science tested phytochemicals on murine macrophages, immune cells central to inflammation. The cells were exposed to lipopolysaccharide to mimic infection, then treated with menthol from mint, 1,8-cineole from eucalyptus, capsaicin from chili peppers, and β-eudesmol from hops and ginger, alone or combined. Capsaicin showed the strongest single effect, but synergies emerged in mixtures, Professor Arimura explained: 'When capsaicin and menthol or 1,8-cineole were used together, their anti-inflammatory effect increased several hundred-fold compared to when each compound was used alone.'
