Polyphenols are a diverse group of naturally occurring phytochemicals found abundantly in fruits, vegetables, tea, coffee, wine, and other plant-based foods. There is a growing body of scientific evidence supporting the role of mixed polyphenols in promoting hepatic (liver) health. Polyphenols exhibit antioxidant, anti-inflammatory, and hepatoprotective effects, which are believed to protect liver cells from damage due to oxidative stress and inflammation—a key factor in liver diseases such as non-alcoholic fatty liver disease (NAFLD), alcoholic liver disease, and drug-induced liver injury.

Several in vitro and animal studies have demonstrated that polyphenol-rich extracts (such as those from green tea catechins, resveratrol, curcumin, and silymarin) can reduce liver fat accumulation, improve liver enzyme levels, and attenuate fibrosis. Human clinical trials, though more limited, have also reported benefits. For instance, studies with green tea polyphenols and resveratrol have shown improvement in liver function markers and reductions in inflammation in patients with NAFLD. However, results are sometimes inconsistent depending on the type, dose, and duration of polyphenol supplementation.

While these findings are promising and suggest a potential benefit for liver health, more large-scale, placebo-controlled human studies are needed to confirm efficacy, optimal dosing, and long-term safety. Overall, current evidence rates polyphenols as having moderate scientific support (3/5) for supporting the hepatic system.