Polyphenols are a diverse group of naturally occurring compounds found in plants, including flavonoids, phenolic acids, and tannins. Their potential use in Crohn’s Disease (CD) is primarily supported by preliminary scientific research rather than traditional or historical use. Studies—most of which are preclinical or small-scale human trials—suggest that polyphenols possess anti-inflammatory, antioxidant, and immunomodulatory properties, which may be relevant given the inflammatory nature of CD.

Experimental models of inflammatory bowel disease (IBD), which includes Crohn’s Disease, have shown that certain polyphenols (such as those from green tea, curcumin, resveratrol, and quercetin) can modulate inflammatory pathways, reduce oxidative stress, and help maintain intestinal barrier function. Some small human studies and pilot trials have reported that polyphenol-rich supplements (like curcumin) may reduce symptoms or markers of inflammation in IBD patients. However, the results are not consistent, and the studies often have limitations such as small sample size, short duration, or lack of standardization regarding the type and dose of polyphenols.

There is not enough robust clinical evidence to recommend polyphenols as a primary or adjunctive therapy for Crohn’s Disease. Guidelines from gastroenterological organizations do not currently endorse their use specifically for CD. More well-designed, large-scale clinical trials are needed to determine efficacy, optimal dosing, and safety. Thus, while there is some scientific rationale and early evidence, the overall support remains limited (evidence rating: 2/5).