Polyphenols are a diverse group of naturally occurring compounds found in plants, including fruits, vegetables, tea, coffee, and wine. Their use for Irritable Bowel Syndrome (IBS) is supported by emerging scientific interest, though robust clinical evidence is currently limited. Several studies and reviews have suggested that polyphenols possess anti-inflammatory, antioxidant, and prebiotic properties, which may benefit gut health and modulate the gut microbiota. These effects are of potential relevance to IBS, a condition characterized by intestinal inflammation, dysbiosis, and abnormal gut motility.

Specific polyphenol-rich foods, such as green tea, curcumin (from turmeric), and certain flavonoids, have been studied in small clinical trials and animal models. For instance, curcumin has shown some promise in reducing IBS symptoms in randomized controlled trials, though the sample sizes are generally small and the results mixed. Other polyphenols, like those in cocoa or berries, have shown gut microbiota-modulating effects, which could theoretically improve IBS symptoms, but direct evidence in IBS patients is sparse.

Overall, while mechanistic studies and preliminary clinical data suggest possible benefits, the current body of evidence is not strong enough to recommend polyphenols as a primary or standalone treatment for IBS. Larger, high-quality clinical trials are needed to establish efficacy and optimal types or doses. Their use is justified by early scientific exploration rather than tradition.