Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Polyphenols, a diverse group of plant-derived compounds found in foods like fruits, vegetables, tea, and wine, have been studied for their potential benefits in supporting and treating colitis, particularly ulcerative colitis and Crohn’s disease. Scientific evidence—primarily from preclinical studies and some small clinical trials—suggests that polyphenols exert anti-inflammatory, antioxidant, and gut microbiota-modulating effects, which may help reduce colonic inflammation. Animal studies have shown that polyphenols (such as those from green tea, curcumin, and resveratrol) can decrease inflammatory cytokine production, reduce oxidative stress, and improve the integrity of the intestinal barrier. Some human studies, though limited in size and number, have reported improvements in symptoms and inflammatory markers in colitis patients supplementing with specific polyphenols.

However, most of the evidence is derived from animal models or in vitro experiments, and studies in humans often use isolated polyphenols rather than polyphenol-rich foods or broad “unspecified” polyphenol mixtures. The heterogeneity in polyphenol types and dosages makes it difficult to generalize findings. Still, the available data provide a biological rationale for their supportive use in colitis, but more large-scale and well-designed clinical trials are needed to confirm efficacy and establish optimal dosing. Therefore, while scientific validation exists at a moderate level, it is not yet robust enough to be considered standard therapy.

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