To overcome the limitations of two bioactive components, curcumin and epigallocatechin gallate (EGCG), in terms of stability and metabolic kinetics, and to further exploit their synergistic antioxidant and anti-inflammatory effects, liposomes co-delivering curcumin and EGCG were constructed by thin-film sonication. The effects of phospholipid to cholesterol ratio, phospholipid to Tween 80 ratio, hydration time and sonication time on the liposomes were analysed using particle size, PDI and potential as evaluation indexes, and the liposomes were modified with lactoferrin and hyaluronic acid by electrostatic adsorption. A BV2 microglia inflammation model was constructed using lipopolysaccharide (LPS) to explore the interventional effects of liposomes modified with lactoferrin and hyaluronic acid for co-delivering of curcumin and EGCG on neuroinflammation. The results showed that liposomes co-delivering curcumin and EGCG in a uniform spherical shape with an average particle size of (131.53±0.258)nm were successfully prepared at phospholipid to cholesterol ratio of 10∶1, phospholipid to Tween 80 ratio of 10∶3, hydration time of 40min, and ultrasound time of 15min. The liposomes were modified at a volume of 0.3mL of lactoferrin and 0.5mL of hyaluronic acid. The experimental results showed that the liposomes modified with lactoferrin and hyaluronic acid for co-delivery of curcumin and EGCG significantly improved the stability and antioxidant properties of curcumin and EGCG, inhibited LPS-induced alterations in cellular morphology, restored mitochondrial dysfunction, reduced intracellular reactive oxygen species production, and ameliorated the inflammatory effects of LPS-induced BV2 microglia. The results aimed to provide new ideas for further development of functional foods with neuroprotective effects.