Proteins and plant polyphenols, important components in food systems, have been widely studied for their interactions, which are fundamental to the rational design of functional foods as well as to improving the bioavailability of polyphenols and proteins. In this review, we discuss the factors affecting the interactions between polyphenols and proteins. In addition, we summarize recent progress in research on the antioxidant, digestibility, allergenicity and antimicrobial activity of polyphenol-protein complexes and their applications in food and medicine. Moreover, we discuss directions for future research on polyphenol-protein complexes. It is hoped that this review will provide a theoretical reference for the rational and effective utilization of polyphenols and proteins andfor extending their application scopes.