Abstract: Aquatic products were more susceptible to oxidation because of high polyunsaturated fatty acids content,thus negatively affecting their colour and flavor and resulting in a loss of edible and commercial value during storage and transportation. Natural antioxidants become more and more popular due to their advantages of low price,high efficient and low toxicity. This paper reviewed the process and mechanism of lipid oxidation,illustrated its applications and anti-oxidation mechanism of fruit and vegetables,Chinese herbal medicine,spice and tea extract in inhibiting lipid oxidation of aquatic food. In addition,current researches and future development trends related with natural antioxidants were discussed. These could provide a reference for studying the storage and preservation of aquatic products.