Abstract:Dietary anthocyanins are widely present，but they cannot be widely used in food processing due to their susceptibility to environmental factors. It has been reported that nano-delivery systems can stabilize anthocyanins and have a release effect. Based on the structural characteristics，biological efficacy and stability，this paper reviewed the theoretical and experimental research progress of polysaccharides and proteins in protecting anthocyanins in nano-delivery systems. In addition，the molecular docking technique was used to verify the mechanism of action between nano-wall material proteins and anthocyanins. This study aimed to provide references for the widespread application of stable anthocyanins in the food industry