Anti-inflammatory food product

A method comprising:

• obtaining a whole food product comprising a mixture of at least two ingredients selected from the group consisting of:
• a vegetable ingredient, a fruit ingredient, a seed, an herb, a spice, a plant-based protein ingredient, and a yogurt culture, wherein the mixture has been pasteurized and homogenized during a commercial process to form the whole food product;
• obtaining a test sample according to steps comprising:
• heating the whole food product to approximately 37° C.;
• exposing the heated whole food product to digestive enzymes for between approximately 1 to 3 hours to form a digest;
• obtaining an extract comprising a desalted supernatant of the digest;
• and
• exposing the extract to RAW 264.7 macrophages and a pro-inflammatory compound for a pre-determined amount of time between approximately 20 and 30 hours;
• obtaining a positive control sample that includes the RAW 264.7 macrophages and excludes the pro-inflammatory compound and the whole food product;
• determining a first expression level of a PGE2 inflammatory marker, the first expression level associated with the positive control sample;
• determining a second expression level of the PGE2 inflammatory marker, the second expression level associated with the test sample;
• performing a comparison between the first expression level and the second expression level;
• and
• designating the whole food product according to an anti-inflammatory standard, wherein the anti-inflammatory standard indicates to designate the whole food product as anti-inflammatory if the comparison between the first expression level and the second expression level yields a statistical p value less than 0.05.