Polyphenols, a diverse group of naturally occurring compounds found in plants, have been investigated for their potential benefits in managing dyspepsia (indigestion). Scientific interest in polyphenols stems from their known antioxidant, anti-inflammatory, and gastroprotective properties. Some studies have demonstrated that specific polyphenol-rich extracts—such as those from green tea, chamomile, licorice, and artichoke—may help alleviate symptoms of dyspepsia by reducing gastric inflammation, modulating gastric motility, and protecting the gastric mucosa. For example, artichoke leaf extract, which is high in polyphenols, has been shown in several clinical trials to reduce symptoms such as bloating, nausea, and abdominal pain in patients with functional dyspepsia.

However, the overall quality and quantity of clinical evidence remain limited. Most available studies are either small-scale, use mixed herbal preparations rather than isolated polyphenols, or lack rigorous controls. While there is a plausible biological mechanism and some positive findings, there is not enough high-quality, large-scale clinical data to fully validate the routine use of polyphenols for dyspepsia. Therefore, while their use is partially supported by preliminary scientific research, more robust trials are necessary to establish efficacy and safety.