This review explores the sensory nutrition of polyphenols, focusing on their bitter and astringent perceptions and their impact on health. Polyphenols, the most diverse group of plant secondary metabolites, are known for their bitter and astringent properties, which can be transformed into pleasurable stimuli through long-term consumption. Epidemiological studies have linked polyphenol intake to reduced risks of cardiovascular disease, neurodegenerative diseases, and age-related sensory organ deterioration. However, due to low bioavailability, the mechanisms behind their beneficial effects are not well understood. The review highlights the role of sensory receptors, particularly bitter taste receptors (T2Rs) and transient receptor potential (TRP) channels, in mediating the effects of polyphenols. T2Rs are expressed in various tissues and can be activated by polyphenols, leading to the secretion of gastrointestinal hormones and subsequent activation of the vagus nerve and central nervous system (CNS). TRP channels, involved in sensory signaling, can also be activated by polyphenols, contributing to the stress response and sympathetic nervous system activation. The review discusses the bioavailability of polyphenols, noting that they are poorly absorbed and mostly excreted in feces. However, their presence in the gastrointestinal tract for extended periods allows them to interact with sensory receptors, potentially influencing homeostasis and disease risk. The review also examines the physiological effects of polyphenols, such as their impact on circulation, blood glucose, obesity, and brain function. For example, cocoa flavanols have been shown to improve cardiovascular health and cognitive function, while polyphenols may help control obesity and improve glucose tolerance. In conclusion, the review emphasizes the importance of understanding the mechanisms by which polyphenols exert their beneficial effects, particularly through their interactions with sensory receptors and the CNS. Further research is needed to elucidate the specific subchemical structures of polyphenols essential for T2R activation and to explore the broader implications of their bitter and astringent perceptions on human health.This review explores the sensory nutrition of polyphenols, focusing on their bitter and astringent perceptions and their impact on health. Polyphenols, the most diverse group of plant secondary metabolites, are known for their bitter and astringent properties, which can be transformed into pleasurable stimuli through long-term consumption. Epidemiological studies have linked polyphenol intake to reduced risks of cardiovascular disease, neurodegenerative diseases, and age-related sensory organ deterioration. However, due to low bioavailability, the mechanisms behind their beneficial effects are not well understood. The review highlights the role of sensory receptors, particularly bitter taste receptors (T2Rs) and transient receptor potential (TRP) channels, in mediating the effects of polyphenols. T2Rs are expressed in various tissues and can be activated by polyphenols, leading to the secretion of gastrointestinal hormones and subsequent activation of the vagus nerve and central nervous system (CNS). TRP channels, involved in sensory signaling, can also be activated by polyphenols, contributing to the stress response and sympathetic nervous system activation. The review discusses the bioavailability of polyphenols, noting that they are poorly absorbed and mostly excreted in feces. However, their presence in the gastrointestinal tract for extended periods allows them to interact with sensory receptors, potentially influencing homeostasis and disease risk. The review also examines the physiological effects of polyphenols, such as their impact on circulation, blood glucose, obesity, and brain function. For example, cocoa flavanols have been shown to improve cardiovascular health and cognitive function, while polyphenols may help control obesity and improve glucose tolerance. In conclusion, the review emphasizes the importance of understanding the mechanisms by which polyphenols exert their beneficial effects, particularly through their interactions with sensory receptors and the CNS. Further research is needed to elucidate the specific subchemical structures of polyphenols essential for T2R activation and to explore the broader implications of their bitter and astringent perceptions on human health.