Bok choy, Brussels sprouts, cabbage, cauliflower, chard, collard greens, kale, mustard greens, and turnips, which belong to the cruciferous family of vegetables, are potent inflammation fighters. They’re high in vitamin C as well as other phytonutrients and antioxidants. Research from the Feinstein Institute for Medical Research shows that choline, a compound found in cauliflower, suppresses inflammation. Turnip greens are a good source of vitamin K, an inflammation regulator, and omega-3 fatty acids, the building blocks for inflammation fighters.