Hyaluronic　acid　(HA)　is　a　non-sulfated　glycosaminoglycan.　After　HA　was　approved　to　become　a　‘new　food　ingredient’　in　2021，　it　provoked　the　widespread　interest　from　both　food　researchers　and　industrial　field.　However，　in　recent　years，　more　and　more　research　has　shown　that　the　biological　activity　of　HA　can　haveeffecton　pro-inflammatory　or　anti-inflammatory　aswellas　pro-proliferation　or　anti-proliferation　according　to　its　different　molecular　weight.　Therefore，　in　order　to　efficiently　and　accurately　improve　the　application　value　of　HA　in　food　health　industry，　it　is　necessary　to　comprehensively　conclude　and　summarize　the　study　progress　of　HA　in　food　science　and　technology，according　to　its　differences　in　molecular　weight.　In　views　of　this　idea，　this　paper，　based　on　the　overview　of　developing　progress　of　HA　application，　focuses　on　preparation，　cell　activity　and　absorptionof　HA　with　different　molecular　weights.　And　it　describes　the　modulatory　effect　of　HA　towards　intestinal　tract　from　two　dimensions，　which　are　homeostasis　maintenance　and　inflammation　regulation，aiming　to　fully　explore　the　potential　of　HA　in　the　field　of　nutrition　and　health　industry.　©　2024　Chinese　Institute　of　Food　Science　and　Technology.　All　rights　reserved.