In order to explore the interaction between Maillard reaction and polyphenol oxidation on browning and antioxidant capacity in food systems, based on different sugar-amino acid Maillard reaction models, the effect of apigenin, naringenin and quercetin on the browning intensity, antioxidant activity and anti-tumor cell proliferative activity of Maillard reaction products (MRPs) were discussed. The results show that when heated at 120 ℃ for 60 minutes, fructose browns faster than glucose, and the MRPs in the fructose amino acid model exhibit higher scavenging activity against DPPH and ABTS free radicals compared to the glucose amino acid model, however, there is no correlation between their antioxidant activity and browning intensity. The addition of different polyphenols has different anti proliferative activities. Apigenin has the highest anti-proliferative activity ability of RKO at 6257%, while quercetin has the lowest anti proliferative activity evaluation ability at only 1423%. The addition of dietary polyphenols can effectively control the Maillard reaction in the processing of heated food, which provides theretical reference for its application in food.