Abstract: Polyphenols have a variety of biological activities, but their application is limited because of their poor stability. This paper reviews the formation of binary and ternary systems of polyphenols with dietary components through non-covalent and/or covalent interactions, including the effects of dietary components on the stability and bioavailability of phenolic substances, as well as the changes in physicochemical and functional properties of dietary components. Furthermore, the applications of polyphenol-dietary components in delivery systems, emulsions,packaging materials, and food preservation processes in recent years were summarized in this paper, aiming to provide a reference for the design and application of polyphenol-dietary components.