Abstract: Effect of high temperature fermentation and steam treatment on garlic were compared by investigating changes in total polyphenol contents ( TPC) , total flavonoid contents ( TFC) , DPPH radical scavenging ability and ferric reducing /antioxidant power ( FRAP) in this paper. The results showed that TPC, TFC, DPPH radical scavenging ability and FRAP of high temperature fermentation and stream treated garlic significantly increased ( p <0.05) . The highest TPC, TFC, IC50and FRAP value were 1.63mg /g DW, 1.84mg /g DW, 0.41mg /mL, 12.96mmol Fe2 +/ g DW, respectively, for high temperature fermentation treated garlic after steam treated with 60min.According to the analysis of correlation, the TPC of high temperature fermentation treated garlic after steam treated was correlated with the DPPH and FRAP antioxidant activity significantly ( p < 0.05) .