Abstract: Polyphenolic compounds are a class of secondary metabolites widely found in edible plants. Because of its good antioxidant, anti-viral, anti-tumor, anti-aging and other functions, it has attracted attention in many fields such as medicine and food. In recent years, research related to the synergy of polyphenolic compounds had gradually increased. This article reviewed the synergistic effect and mechanism of polyphenols and other substances such as V_C and polysaccharides in industry, food production and medicine from seven aspects:Antioxidation, bacteriostasis, preservation, antiradiation, anti-inflammatory, hypoglycemic and anticancer.