Burdock is a kind of plant with excellent food and nutritional value， commonly known as "Orient Ginseng". Burdock root is rich in inulin， dietary fiber， chlorogenic acid and other bioactive constituents， which possesses physiological functions such as lowering blood fat and blood sugar， anti-cancer， antibacterial， anti-inflammatory and liver protection. The objective of this paper was to summarize bioactive components， nutritional effects and the current status of deep processing in burdock and to provide scientific basis for the precise processing of its functional ingredients， and propose a theoretical support for the further development and utilization of burdock root resources. It also could outlook future research directions and application prospects and supply new insights into the early prevention of chronic non-communicable diseases of obesity， hyperlipidemia， type 2 diabetes， and colitis.