Abstract: Polyphenol is an important active ingredient in food, and the multiple phenolic hydroxyl in structure endows various physiological activities, such as antioxidant, improving chronic metabolic disease, enhancing immunity, preventing cancer, etc. However, the bioavailability of polyphenol is very low due to various interferential factors, such as poor solubility, low bioaccessibility, and interactions with other food ingredients, etc. Consequently, the bioactivities of polyphenol in vivo are impaired. Protein and dietary fiber in food interact with polyphenol in the digestive tract, affecting the absorption, distribution, metabolism and excretion of polyphenol in vivo, which might influence its bioavailability and physiological activities. With the increasing studies on the interactions between polyphenol and other food components, improving the bioavailability of polyphenol with dietary factors has arisen as a hot research topic. Therefore, this review summarizes the research progress of the effects of dietary factors on the bioavailability of polyphenol,which will provide a theoretical basis for improving bioavailability and physiological activities of polyphenol.