This review explores the sensory nutrition and bitterness and astringency of polyphenols, focusing on their interactions with sensory receptors and their potential health benefits. Polyphenols, a diverse group of plant secondary metabolites, are known for their bitter and astringent properties and are found in many foods and beverages. Despite their low bioavailability, polyphenols have been linked to improved cardiovascular, cognitive, and sensory health. The review discusses how polyphenols interact with taste and olfactory receptors, as well as with receptors in the gastrointestinal tract, influencing the central nervous system and peripheral organs. It highlights the role of bitter taste receptors (T2Rs) in sensing polyphenols and their interactions with gastrointestinal hormones, which can affect appetite and energy intake. The review also examines the astringency of polyphenols, which is perceived through somatosensory pathways and can trigger stress responses. The study emphasizes the importance of understanding the mechanisms by which polyphenols exert their beneficial effects through sensory receptors, which could lead to new approaches in drug development and dietary interventions. The review concludes that polyphenols have significant potential in improving health outcomes through their sensory properties and interactions with the nervous system.This review explores the sensory nutrition and bitterness and astringency of polyphenols, focusing on their interactions with sensory receptors and their potential health benefits. Polyphenols, a diverse group of plant secondary metabolites, are known for their bitter and astringent properties and are found in many foods and beverages. Despite their low bioavailability, polyphenols have been linked to improved cardiovascular, cognitive, and sensory health. The review discusses how polyphenols interact with taste and olfactory receptors, as well as with receptors in the gastrointestinal tract, influencing the central nervous system and peripheral organs. It highlights the role of bitter taste receptors (T2Rs) in sensing polyphenols and their interactions with gastrointestinal hormones, which can affect appetite and energy intake. The review also examines the astringency of polyphenols, which is perceived through somatosensory pathways and can trigger stress responses. The study emphasizes the importance of understanding the mechanisms by which polyphenols exert their beneficial effects through sensory receptors, which could lead to new approaches in drug development and dietary interventions. The review concludes that polyphenols have significant potential in improving health outcomes through their sensory properties and interactions with the nervous system.