Polyphenols, found in plants, are increasingly studied for their health benefits, including prevention of chronic diseases like obesity, diabetes, and cardiovascular disease. Research indicates that polyphenols have antioxidant and anti-inflammatory properties, which may help in disease prevention and treatment. However, excessive consumption may have harmful effects, especially when isolated. Polyphenols are present in various foods and beverages, and their bioavailability can be affected by food processing and cooking methods. Polyphenols are also linked to gut microbiota interactions, which may influence chronic disease risk. Despite their potential benefits, there is a lack of regulatory guidelines for polyphenol consumption and supplementation. The European Food Safety Authority has approved certain polyphenolic compounds for health claims, but many others are not. The U.S. Food and Drug Administration does not allow health claims for polyphenols due to the absence of a recommended daily intake. Polyphenol supplements are often marketed as functional foods, but their long-term effects are not well understood. There are concerns about overconsumption and potential adverse effects, especially with high doses. Studies suggest that polyphenols may have protective effects against certain diseases, but more research is needed to confirm these benefits and understand their mechanisms. The role of polyphenols in food systems is complex, influenced by factors such as food processing, cooking methods, and individual health conditions. While polyphenols are beneficial, their consumption should be regulated to ensure safety and informed consumer choices. Future research should focus on understanding the safe levels of polyphenol intake and their interactions with other compounds to guide public health policies and dietary recommendations.Polyphenols, found in plants, are increasingly studied for their health benefits, including prevention of chronic diseases like obesity, diabetes, and cardiovascular disease. Research indicates that polyphenols have antioxidant and anti-inflammatory properties, which may help in disease prevention and treatment. However, excessive consumption may have harmful effects, especially when isolated. Polyphenols are present in various foods and beverages, and their bioavailability can be affected by food processing and cooking methods. Polyphenols are also linked to gut microbiota interactions, which may influence chronic disease risk. Despite their potential benefits, there is a lack of regulatory guidelines for polyphenol consumption and supplementation. The European Food Safety Authority has approved certain polyphenolic compounds for health claims, but many others are not. The U.S. Food and Drug Administration does not allow health claims for polyphenols due to the absence of a recommended daily intake. Polyphenol supplements are often marketed as functional foods, but their long-term effects are not well understood. There are concerns about overconsumption and potential adverse effects, especially with high doses. Studies suggest that polyphenols may have protective effects against certain diseases, but more research is needed to confirm these benefits and understand their mechanisms. The role of polyphenols in food systems is complex, influenced by factors such as food processing, cooking methods, and individual health conditions. While polyphenols are beneficial, their consumption should be regulated to ensure safety and informed consumer choices. Future research should focus on understanding the safe levels of polyphenol intake and their interactions with other compounds to guide public health policies and dietary recommendations.