Portulaca oleracea L., belonging to the Portulacaceae family, is a succulent annual plant, that has been used as vegetables and folk medicine in many Asian countries. There is no systematic and comprehensive research on the comparison of phytochemical quantification and biological activities from various extracts of this plant. This study examined the total polyphenol and flavonoid content of various Portulaca oleracea extracts and assessed their antioxidant and antiinflammatory properties. Comparing four extracts (methanol, aqueous, ethyl acetate, n-hexane) from P. oleracea, methanolic extract (ME) showed the greatest total polyphenol (60.52±1.88, mg GAE/g DW) and flavonoid content (44.78±1.17 mg QE/g DW). Thus, across all activities examined, ME had the strongest in vitro antioxidant (IC50=43.52 µg/mL for DPPH, IC50=9.71 µg/mL for FRAP), and anti-inflammatory effects (80% protein denaturation and 74.81% protection of HRBC membrane). Remarkably, after treatment of ME for 5 h, ME has significantly reduced paw volume (0.098 mL) and thickness (0.62 mm) on carrageenan-induced inflammation (hind paw edema model), compared to the inflamed model (0.19 mL and 1.52 mm). Moreover, ME helps protect the inflamed site in mice based on its ability to reduce malondialdehyde (MDA) and increase glutathione (GSH). The applications of ME in the treatment of inflammatory illnesses and oxidative damage are pharmacologically supported by our results. Also, 60 minutes after ingestion of ME, it dramatically raised the plasma levels of polyphenols
and flavonoids as well as the antiradical capacity in healthy mice. Our results showed that ME consumption can support in vivo diet-related health advantages. 
Keywords: antioxidant, anti-inflammatory, carrageenan-induced inflammation in mice, Portulaca oleracea, oxidative index, polyphenol absorption.