Abstract: Oil oxidation was the main reason that affects the quality of oils and fats. Antioxidants play an important role in the storage of oil and food processing. Especially the application of natural antioxidants could solve the problems of oil and fats oxidation and food safety, help to develop healthy edible oils and fats. In this paper, the antioxidant effects and varieties of oil-derived and non-oil-derived, GB and non-GB natural antioxidants were expounded, especially the non- oil- derived natural antioxidants in the research and development, including grape polyphenols, peanut shells polyphenols, flavonoids from fructus sophorae, flavonoids from Ophiopogon japonicus and so on, which mostly combined with multiple health functions, which are the development direction of natural antioxidants and complex antioxidants of edible oils, in the hope of providing a reference for the development and utilization of natural antioxidants in the future.