Polyphenols, derived from plants, exhibit antibacterial, anti-inflammatory, and antioxidant properties, making them valuable for health and food processing. This review summarizes the latest research on polyphenol biological activities, focusing on their mechanisms and applications in health and disease management. Polyphenols are diverse in structure and function, with over 8,000 identified phenolic structures. They play a crucial role in maintaining human health by combating bacterial infections, reducing inflammation, and preventing oxidative stress. Their natural origin and health benefits make them attractive alternatives to synthetic additives in food products. The extraction of polyphenols is a critical step in their application, with traditional methods being less efficient and environmentally unfriendly compared to modern techniques such as ultrasound-assisted extraction, microwave-assisted extraction, and supercritical fluid extraction. These advanced methods improve efficiency, reduce solvent use, and enhance sustainability. Optimizing extraction processes is essential for maximizing polyphenol yield and quality while minimizing environmental impact. Polyphenols demonstrate significant antibacterial activity by disrupting bacterial cell membranes, inhibiting quorum sensing, and preventing biofilm formation. They also exhibit anti-inflammatory effects by inhibiting the production of inflammatory mediators and modulating signaling pathways such as NF-κB and MAPK. Additionally, polyphenols act as potent antioxidants by scavenging free radicals, chelating metal ions, and inhibiting oxidases like LOX and COX. These properties make polyphenols effective in preventing oxidative stress-related diseases and enhancing food safety. The review highlights the importance of sustainable and green processing methods in food industry applications, emphasizing the need for further research into polyphenol extraction, their biological mechanisms, and their potential in therapeutic applications. The integration of genetic, environmental, and agricultural factors is essential for maximizing the benefits of polyphenols in food and health contexts. Overall, polyphenols hold significant promise for improving food safety, quality, and health outcomes through their natural properties and diverse applications.Polyphenols, derived from plants, exhibit antibacterial, anti-inflammatory, and antioxidant properties, making them valuable for health and food processing. This review summarizes the latest research on polyphenol biological activities, focusing on their mechanisms and applications in health and disease management. Polyphenols are diverse in structure and function, with over 8,000 identified phenolic structures. They play a crucial role in maintaining human health by combating bacterial infections, reducing inflammation, and preventing oxidative stress. Their natural origin and health benefits make them attractive alternatives to synthetic additives in food products. The extraction of polyphenols is a critical step in their application, with traditional methods being less efficient and environmentally unfriendly compared to modern techniques such as ultrasound-assisted extraction, microwave-assisted extraction, and supercritical fluid extraction. These advanced methods improve efficiency, reduce solvent use, and enhance sustainability. Optimizing extraction processes is essential for maximizing polyphenol yield and quality while minimizing environmental impact. Polyphenols demonstrate significant antibacterial activity by disrupting bacterial cell membranes, inhibiting quorum sensing, and preventing biofilm formation. They also exhibit anti-inflammatory effects by inhibiting the production of inflammatory mediators and modulating signaling pathways such as NF-κB and MAPK. Additionally, polyphenols act as potent antioxidants by scavenging free radicals, chelating metal ions, and inhibiting oxidases like LOX and COX. These properties make polyphenols effective in preventing oxidative stress-related diseases and enhancing food safety. The review highlights the importance of sustainable and green processing methods in food industry applications, emphasizing the need for further research into polyphenol extraction, their biological mechanisms, and their potential in therapeutic applications. The integration of genetic, environmental, and agricultural factors is essential for maximizing the benefits of polyphenols in food and health contexts. Overall, polyphenols hold significant promise for improving food safety, quality, and health outcomes through their natural properties and diverse applications.