Abstract: Some food-derived active peptides have significant hypoglycemic effects and have the potential to be developed into functional foods, which has attracted attention worldwide. Among them, animal-derived active peptides in food protein hydrolysates have hypoglycemic properties, and their potential mechanisms include inhibition of α-glucosidase or dipeptidyl peptidase-4 (DPP-4). In this paper, the preparation method, the mechanism of action and the evaluation method of the hypoglycemic effect of animal-derived hypoglycemic peptides are introduced, and antiglycemic peptides derived from animal foods such as livestock and poultry meat, fish, blood, milk and eggs are reviewed, which provides a theoretical basis for the prevention and adjuvant therapy of diabetes and the development of related functional foods.