Diabetic neuropathy, a common diabetic complication, is caused primarily due to persistent hyperglycaemia, which leads to chronic neuralgia, sensory loss and impaired motor function. Recently, polyphenols, a diverse group of phytocompounds, have gained much attention due to their antidiabetic activities. Polyphenols, mainly flavonoids, phenolic acids, lignans and stilbenes, have promising biological effects like antioxidant potential, prevention of pro-inflammatory cytokines production, enhanced production of neurotrophic factors like insulin and brain-derived neurotrophic factors. All these factors contribute to their mechanism of action and their role in diabetic neuropathy. This chapter highlights the various sources, types, chemical structures, mode of action and vivid preclinical and clinical studies conducted which justify the therapeutic efficacy of polyphenols in treating diabetic neuropathy.