Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Polyphenols, a broad class of plant-derived compounds found in foods like fruits, vegetables, tea, and cocoa, have been investigated for their potential to alleviate symptoms of Fibromyalgia Syndrome (FMS). The rationale for their use is primarily scientific rather than traditional; there is no significant historical or ethnobotanical record of polyphenol-rich plants being used specifically for fibromyalgia. Instead, interest stems from modern research into their antioxidant, anti-inflammatory, and neuromodulatory properties, which are relevant to FMS pathophysiology. Several small-scale studies and preclinical experiments suggest that oxidative stress and low-grade inflammation may play roles in FMS. Polyphenols, such as those found in green tea catechins, resveratrol, and curcumin, have demonstrated the ability to modulate inflammatory cytokines and oxidative stress markers in both animal models and limited human studies. For example, a few pilot trials have shown that supplementation with polyphenol-rich extracts (such as olive polyphenols or cocoa flavanols) may modestly improve pain, fatigue, or quality of life in FMS patients. However, these studies are generally small, short-term, and sometimes lack rigorous controls. In summary, while there is a plausible biological basis and early scientific evidence suggesting polyphenols might help manage FMS symptoms, the clinical evidence remains limited and inconclusive. Larger, well-designed clinical trials are needed to establish efficacy and safety for this indication. Thus, the evidence supporting the use of polyphenols in FMS is currently weak to moderate.

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