Polyphenols, a diverse group of naturally occurring compounds found in plants (notably in fruits, vegetables, tea, coffee, wine, and cocoa), have been the subject of significant scientific research regarding cardiovascular health, including arteriosclerosis (the thickening and hardening of arterial walls). The scientific rationale for their use is based on several biological activities: polyphenols are potent antioxidants, reduce inflammation, improve endothelial function, and modulate lipid metabolism. These actions are directly relevant to the pathogenesis of arteriosclerosis, which is characterized by oxidative stress, chronic inflammation, endothelial dysfunction, and lipid accumulation in arterial walls.

Epidemiological studies associate polyphenol-rich diets with reduced incidence of cardiovascular diseases. Clinical trials have demonstrated that certain polyphenol-rich foods (such as extra virgin olive oil, berries, cocoa, and green tea) can improve vascular function and reduce markers of arterial stiffness, though results can be variable depending on the type and dose of polyphenol, as well as study design. However, while mechanistic and early clinical evidence is promising, large-scale, long-term randomized controlled trials specifically assessing polyphenol supplementation for the prevention or treatment of arteriosclerosis remain limited.

In summary, scientific evidence moderately supports the role of polyphenols in mitigating risk factors and mechanisms underlying arteriosclerosis, but more robust clinical trials are needed to fully establish efficacy for this specific condition.