Abstract: Phyllanthus emblica is a kind of medical and edible fruit containing flavonoids, phenolic acids, tannins, alkaloids and other active substances. It has good functions of antioxidation, anti-inflammation, anti-tumor, anti-bacteria, liver protection, immune regulation and prevention of diabetes. In ancient times, P. emblica was used to treat cough, sore throat, diarrhea, blood fever and other diseases. The fresh fruit of P. emblica has a high moisture content. It is easy to be polluted by microorganisms after harvest. It will appear water loss, browning and rots storaged under natural conditions, resulting in serious waste of fruits. Moreover, the fresh P. emblica has a strong sour and bitter taste, which is difficult to be accepted by some consumers. Processing of P. emblica can not only reduce its sour taste, but also improve economic and ecological benefits. In the study, the main chemical compositions of P. emblica, such as tannins, phenolic acids, flavonoids and terpenes as well as the bioactive functions of antioxidation, prevention of diabetes, anti-inflammation, anti-bacteria and liver protection in vitro and in vivo models, and the research status of processed products of P. emblica are reviewed, with a view to providing a theoretical basis for fully exploiting the nutritional value of products of P. emblica and further developing high value-added products, and to promote the sustainable and healthy development of P. emblica industry.