Abstract: Fruits and vegetables, with functional components such as phenol and protein, are important diet parts of human beings.Polypenols exert several functional activities and the application of polypenols have already become a research priority in food industry.Protein is an important nutrient element in food system and its functional characteristics directly affect food quality.Phenol in fruits and vegetables and its interaction with protein, including mechanisms of interaction between phenol and protein, effect of this interaction on the functions and characteristics of protein and of polypenols, methods employed for research on the interaction between phenol and protein, have been reviewed with the purpose to provide reference and ideas on application of polypenols in food and improving functional properties of proteins.