Abstract:Beer is the most common fermented low-alcohol beverage in the world.The main antioxidant compounds in beer are polyphenols and melanoidins，the types and content of which are determined by the raw material and brewing process.These antioxidants have the effect of protecting against oxidative damage，preventing cardiovascular diseases and tumor，regulating intestinal microbiota and metabolites，antibacteria，and anti-inflammation.This paper summarized the research on polyphenols and melanoidins in beer and their antioxidative effect，which was expected to provide references for the research on functional components in beer and the development of novel health beer.