Abstract: Polyphenols in fruits and vegetables are a kind of plant secondary metabolites with biological activities, which are documented for a variety of functional characteristics due to their unique chemical structure and properties. The pharmacological activities of polyphenols, such as antioxidant, anti-inflammatory, anti-tumor and anti-cardiovascular diseases, provide new ideas for the treatment of tumors, cardiovascular diseases and other diseases. Therefore, polyphenols have broad prospects in the food industry, daily cosmetics, medicine and other fields. This review focuses on the structure, constituents, contents, chemical nature as well as function of polyphones in fruits and vegetables aiming to provide reference for their further scientific research and development in various fields.