Abstract: Phenolic compounds are important components in plant food, and they have various functional activities. However, due to their low bioavailability, they cannot fully exert their biological activities in vivo. Therefore, it is necessary to find an effective way to improve its bioavailability. This article reviews the effects of three food matrices, polysaccharides, proteins, and lipids, and different processing methods on the bioavailability of polyphenols, in order to provide references and considerations for improving the bioavailability of polyphenols in food processing.