Abstract: Polyphenols are polyphase molecular groups with a variety of chemical structures. They have strong antioxidant and antibacterial properties as well as the ability to prevent chronic diseases. They have a wide range of application values in the food and medical fields.The application of polyphenols in functional foods has been limited due to its poor chemical stability and low bioavailability due to its multiple phenolic hydroxyl groups.Protein, polyphenol and polysaccharide compound formed by the interaction of structure can effectively improve quality of the food and the functional features of the biological macromolecules. In this paper, the relationship between the structure and function of polyphenols, the interaction mechanism of polyphenols with protein and polysaccharide, the effect of polyphenols on their functional properties and the improvement of emulsion properties are reviewed, in order to provide theoretical reference for the application of polyphenols in food industry.