Cereal polyphenols mainly exist in free or bound states, including two major categories: phenolic acids and flavonoids. Their contents are affected by factors including cereal varieties, germination conditions, processing methods, and storage conditions. The extraction methods of cereal polyphenols are mainly acid, alkali, enzymatic hydrolysis, and supercritical fluid extraction methods. This paper reviews factors affecting the cereal polyphenol types, extraction methods, contents, and titers. Additionally, this paper looks forward to their application in aquatic product preservation.