茶多酚（TPs）是茶叶中最重要的活性成分，由于其具有抗氧化、降脂、保肝、抗肿瘤等生物活性，已成为天然产品研究的关注焦点。多酚可以与其他食物成分（如蛋白质、多糖、脂质和金属离子）相互作用，进一步改善食物的口感、风味和感官品质，广泛应用于食品领域，如食品防腐剂、抗菌剂和食品包装。然而，TPs在光照、热处理等条件下的不稳定性以及在胃肠环境中的低生物利用度也限制了它们在食品中的应用。在本综述中，我们总结了TPs的健康益处。为了更好地利用TPs于食品中，我们分析了TPs与主要食物成分（如多糖和蛋白质）之间的形式和作用机制。此外，我们还回顾了生物基交付系统（如脂质体、纳米乳和纳米颗粒）优化TPs在食品应用中的研究，以提高TPs在食品应用中的稳定性和生物活性。作为有效的活性成分，TPs在功能性食品中具有巨大潜力，可以为人类健康带来益处。

Tea polyphenols (TPs) are the most important active component of tea and have become a research focus among natural products, thanks to their antioxidant, lipid-lowering, liver-protecting, anti-tumor, and other biological activities. Polyphenols can interact with other food components, such as protein, polysaccharides, lipids, and metal ions to further improve the texture, flavor, and sensory quality of food, and are widely used in food fields, such as food preservatives, antibacterial agents and food packaging. However, the instability of TPs under conditions such as light or heat and their low bioavailability in the gastrointestinal environment also hinder their application in food. In this review, we summarized the health benefits of TPs. In order to better use TPs in food, we analyzed the form and mechanism of interaction between TPs and main food components, such as polysaccharides and proteins. Moreover, we reviewed research into optimizing the applications of TPs in food by bio-based delivery systems, such as liposomes, nanoemulsions, and nanoparticles, so as to improve the stability and bioactivity of TPs in food application. As an effective active ingredient, TPs have great potential to be applied in functional food to produce benefits for human health.