Abstract: Anthocyanidin compounds include proanthocyanidins, anthocyanidins, anthocyanins, etc. Among them, proanthocyanidin is a kind of polyphenol compound, then anthocyanidin and anthocyanin belong to flavonoid compounds. When heated in an acidic medium, proanthocyanidins can produce anthocyanidins, which combine with sugars via glycosidic bonds to produce anthocyanins. Proanthocyanidins, anthocyanidins and anthocyanins are widely distributed in dark grains, berries and vegetables, all of them have various functional effects. Starch is low in price, rich in sources, and has a variety of functional properties. The sensory quality and nutritional value of starch-based foods are mainly determined by the changes of starch gelatinization properties, thermodynamic properties, rheological properties, aging properties and digestive properties. There have been many studies about the co-existence of starch and other compounds that can improve the original properties of starch. However, there is limited overview on the effects of anthocyanidin compounds on starch properties. Therefore, this paper reviews the latest research progress of anthocyanidin compounds and their effects on the gelatinization properties, thermodynamic properties, rheological properties, aging properties and digestive properties of starch through increasing the gelatinization temperature of starch and reducing its gelatinization enthalpy can affect its thermodynamic properties, as well as reduce its aging enthalpy and aging rate, additionally and the digestion rate of starch etc. These can provide guidance for the use of anthocyandin compounds to improve the processing properties, sensory and nutritional quality of starch-based foods.