Abstract: Piper Nigrum Linnr is one of the important spices in the world, with a lot of the value of health care. In order to develop the functional foods of Piper Nigrum L, the free radical scavenging activity and the total polyphenolic content of the pepper fruit and pepper leaf were evaluated from the extract of water and acetone. The results showed that the capacity and polyphenol content of pepper leaf were higher than fresh pepper fruit, black pepper and white pepper. As far as the antioxidant activity of pepper leaf and pepper fruit are concerned, they were suitable for developong antioxidant functional food, however, the pepper fruit could be used to processing pepper power and other products, so it may be more realistic to extract antioxidant components from the pepper leaf.