This book offers a comprehensive overview of the latest research on polyphenols, highlighting their crucial role in preventing and managing chronic diseases. Divided into five parts, the book begins with the fundamental aspects of polyphenols, including their classification, dietary sources, bioavailability, and interactions with the gut microbiota. The subsequent sections explore the mechanisms by which polyphenols exert their beneficial effects, particularly in cardiovascular health, cancer prevention, diabetes management, neuroprotection, weight management, and inflammatory conditions. The latter part of the book discusses innovative approaches to enhance polyphenol delivery and utilization, such as nanotechnology and functional foods. It also addresses critical considerations, including safety, toxicity, and drug-nutrient interactions. Given its breadth, this book is a valuable resource for researchers, scholars, and practitioners in nutrition, medicine, and food science. It also appeals to professionals working for regulatory bodies and the industry, in the areas of chemical and biochemical engineering, quality certification systems, and food processing environments.