This paper reviews the discovery, the classification and the characteristics of the antifreeze proteins from various kinds of fishes, insects, plants, fungi and bacteria. Their functional struture, molecular mass, and interaction with ice are analyzed. The application of the antifreeze proteins in hypothermic preservation or cryopreservation and the influence of vitrification for cryoprotectents are reviewal. It is suggested that more studies are required to evaluate the exact concentration and type of antifreeze proteins needed be added in the freezing solution.