Polyphenols have been attracting attention in recent years due to their beneficial effects in such areas as lowering blood pressure and improving glucose tolerance. In fact, however, virtually all the polyphenols we consume are excreted without being absorbed into the body. In other words, unlike micronutrients and pharmaceutical products, the bioavailability of any polyphenols consumed is extremely low. So, why have so many health benefits from their consumption been reported? Scientists say that, activated by polyphenols, the nervous system reduces the risk of chronic disease and sensory function loss. This effect is a completely new mechanism that cannot be explained via pharmaceutical analysis.