Abstract:Polyphenols in millet have a variety of biological activities，which play a preventive role against chronic diseases or cell damage，and are of great importance to human health.To improve palatability and nutrient utilization，various processing methods have been used in the development of millet products，and the effects of different processing methods on the content and biological activities of millet polyphenols have attracted much attention.This paper reviewed the effects of thermal processing and non-thermal processing，as well as the species differences，extraction methods，and storage conditions on the content of millet polyphenols，hoping to provide references for the retention of polyphenols in millet and finding a reasonable processing method.