Kiwi berry (Actinidia arguta (Sieb & Zucc) Planch. ex Miq. cv 'Longcheng No.2') is rich in polyphenols and has gained popularity in recent years. However, there is a lack of information on the specific polyphenol composition and antioxidant and enzyme inhibition activities of kiwi berries. This study aimed to analyze the anthocyanin and non-anthocyanin polyphenol profiles of kiwi berry using HPLC-HR TOF MS2, compare their antioxidant capacity, and assess inhibition activity of digestive enzymes. Molecular docking was employed to investigate the interaction between cyanidin 3-O-sambubioside and digestive enzymes. The results revealed twenty non-anthocyanin polyphenols and ten anthocyanins, with seven anthocyanins and eight non-anthocyanins newly identified in kiwi berry. Kiwi berry exhibited potent antioxidant capacity and excellent α-glucosidase inhibition activity, suggesting its potential as a functional ingredient for managing early type-II diabetes through dietary interventions.