Food-derived peptides have attracted considerable attention from researchers due to their high nutritional value and diverse bioactivities. However， limitations in the natural sources and extraction processes of food-derived peptides have led to their antioxidant capabilities gradually falling short of meeting the demands for anti-aging and the prevention of chronic diseases in practical applications. This paper reviewed the sources of food-derived antioxidant peptides， analyzed the structure-activity relationships between peptide antioxidant properties and factors such as hydrolysis， amino acid composition and sequence， molecular weight， and secondary structure. Additionally， the current research status and existing issues of methods to enhance the antioxidant properties of peptides were discussed. These efforts will provide crucial support for the application and expansion of food-derived antioxidant peptides.