Recent evidence indicates that anti‑inflammatory compounds in the diet do not function in isolation but rather interact synergistically. Research suggests that when combined, omega‑3 fatty acids, flavonoids, and other phytochemicals enhance each other’s effects, leading to a more pronounced reduction in inflammatory mediators such as cytokines. This synergy is partly due to improved antioxidant activity and modulation of key inflammatory signaling pathways. Clinical trials have observed that individuals consuming diets rich in these compounds display significantly lower levels of systemic inflammation. This integrated approach to managing inflammation highlights the potential for dietary interventions to support health by leveraging the complementary actions of multiple nutrients.