Polyphenols are a diverse group of naturally occurring compounds found abundantly in fruits, vegetables, tea, coffee, and other plant-based foods. Their use in supporting liver detoxification is primarily justified by emerging scientific evidence, rather than traditional medicine. Several in vitro and animal studies have shown that polyphenols, such as those found in green tea (catechins), silymarin (from milk thistle), and resveratrol (from grapes), can modulate liver enzyme activity, enhance antioxidant defense systems, and reduce oxidative stress and inflammation in liver tissue. These mechanisms are believed to help the liver in processing and eliminating toxins more efficiently and may protect against liver injuries induced by chemicals or high-fat diets.

Human clinical trials, though still limited in number and scope, have shown some promising results. For example, silymarin polyphenols are among the most studied, with meta-analyses suggesting potential benefits in improving liver function markers in patients with liver diseases. Other polyphenols, like epigallocatechin gallate (EGCG) from green tea, have been shown to reduce markers of liver inflammation and fat accumulation in some studies. However, most clinical evidence is preliminary, heterogeneous, and sometimes contradictory, and there is no broad consensus or established therapeutic protocol regarding polyphenol supplementation specifically for "liver detoxification." Therefore, while scientific rationale and early research support their potential, more robust, large-scale clinical trials are needed to confirm efficacy and establish guidelines.