Abstract:Bayberry（Myrica rubra Sieb.et Zucc）is a subtropical evergreen fruit tree unique to southern China.Bayberry fruit is highly favored for its sweet and sour taste,bright color,and rich nutrients.Additionally,abundant in polyphenols,anthocyanins,and flavonoids,the fruit possesses significant bioactivities such as antioxidant,anti-inflammatory,antibacterial,and anticancer properties,thus playing an important role in health promotion and disease prevention.This review systematically summarized the latest advancements in the nutritional component and bioactivity research of bayberry fruit and discussed the advantages and limitations of extraction technologies,including ultrasonic-,microwave-,and high-pressure-assisted extraction.This review aimed to provide theoretical support for the deep processing of bayberry fruit and the development of functional foods,thereby promoting the healthy development of the whole industry chain.Future research needs to further optimize extraction techniques and delve into the mechanisms and clinical application potential of bayberry′s active components to achieve the high-value utilization of bayberry resources