Tart cherries contain the “highest anti-inflammatory content of any food,” according to a 2012 presentation by Oregon Health & Science University scientists. Research has found that tart cherry juice powder can reduce the inflammation in lab rats’ blood vessels by up to 50%; in humans, it helps athletes recover faster from intense workouts and decreases post-exertion muscle pain.
Experts believe that eating cups of tart cherries or drinking 1 to cups of tart cherry juice a day may yield similar benefits. And, yep, the cherries have got to be tart—sweet ones don’t seem to have the same effects.
Omega-3 fatty acids have been shown to disrupt inflammation cell signaling pathways by binding to the GPR120 receptor.  This benefit however can be inhibited or even reversed if the ratio of Omega-6 / Omega-3 is too high as Omega-6 serves as a precursor to inflammatory chemicals ( prostaglandin and leukotriene eicosanoids ) in the body.   A high proportion of omega-6 to omega-3 fat in the diet shifts the physiological state in the tissues toward the pathogenesis of many diseases: prothrombotic, proinflammatory and proconstrictive.  Omega-6 competes with Omega-3 for the same rate limiting factor which is required for the health-benefits of Omega-3, directly reducing the action of Omega-3 in addition to pharmacologically counteracting Omega-3 benefits through its own action as a pro-inflammatory agent.