Polyphenols, a diverse group of plant-derived compounds found in fruits, vegetables, tea, coffee, and wine, have been studied for their effects on mitochondrial function. Scientific evidence suggests that polyphenols such as resveratrol, quercetin, and catechins can influence mitochondrial biogenesis, dynamics, and oxidative phosphorylation. These compounds are thought to activate signaling pathways such as SIRT1 and AMPK, which in turn promote the production of new mitochondria and enhance mitochondrial efficiency. Additionally, polyphenols possess antioxidant properties, helping to reduce oxidative stress within mitochondria, which is important for maintaining mitochondrial health and function.

Studies in animal models and cell cultures have shown that polyphenols can protect against mitochondrial dysfunction related to aging, metabolic disorders, and neurodegenerative diseases. For example, resveratrol supplementation has been linked to improved mitochondrial function and endurance in rodents, and green tea catechins have shown protective effects against mitochondrial damage in various disease models. However, most clinical evidence in humans is limited, with some small trials indicating potential benefits but lacking large-scale, robust confirmation. Thus, while there is a scientific rationale and preliminary evidence supporting the use of polyphenols to support mitochondrial health, the strength of the evidence is moderate and primarily based on preclinical data.