(black chokeberry) is gaining attention in the food and health sectors due to its rich polyphenolic compounds and potent antioxidant properties. This paper provides a comprehensive review of the current research on the functional applications, bioavailability improvement strategies, and potential uses of in the food industry. The review highlights key developments in processing techniques, such as microencapsulation and nanotechnology, aimed at enhancing the stability and bioavailability of its active compounds. In addition, the paper explores the diversification of products, including juices, fermented beverages, and functional foods, and the growing market demand. The potential uses of leaves and by-products for sustainable production are also examined. Finally, the paper addresses the challenges of consumer acceptance, astringency removal, and the need for further research into the metabolic mechanisms and health benefits of . Future prospects for the industry, particularly its role in natural and sustainable food markets, are discussed, with an emphasis on innovative product development and the efficient use of by-products.