Polyphenol-rich foods may slow heart disease progression, study reveals

A new study suggests that eating more foods rich in polyphenols could help slow the progression of heart disease. Researchers found that people with higher levels of these plant compounds in their urine showed better cholesterol levels and lower cardiovascular risk. Experts say the findings add to growing evidence about the benefits of plant-based diets for long-term health.

The study, which analysed data from the TwinsUK cohort, tracked participants' diets and urine samples over time. Those with greater polyphenol intake—measured by metabolite levels—had higher HDL ('good' cholesterol) and lower risk scores for heart disease. Common sources in the study included coffee, tea, apples, and red wine.

Polyphenols appear to work by improving blood vessel function. They increase nitric oxide availability, which helps vessels relax and supports healthy circulation. A cardiologist noted that these compounds also have anti-inflammatory and antioxidant effects, further protecting heart health.

For those looking to boost their intake, nutritionists recommend a wider range of plant foods. Berries like blueberries and strawberries, dark chocolate, green tea, onions, and nuts offer accessible options. Small, regular additions to meals—such as whole grains, herbs, and spices—can also make a difference over time.

While the research highlights a link between polyphenol-rich diets and better heart health, it does not prove direct causation. Still, the results support existing advice: increasing plant-based foods may benefit not just the heart, but also gut and brain function. Experts suggest gradual dietary changes for long-term health improvements.