We investigated antioxidants and anti-glycation capacities of 15 Thai herbal teas in comparison with green, black and oolong tea for the first time. Thai herbal teas generally had lower antioxidants and anti-glycation activities than teas of C. sinensis. Stevia and sappan herbal teas were the exceptions for their primary antioxidants and anti-glycation capacities. Among the properties tested, metal ion chelating efficiency of mulberry, purple velvet and false mallow herbal teas were outstanding since it was higher than that of all teas from C. sinensis. Interrelation among the inves tigated parameters indicated that polyphenolics, especially flavo noids was a key determinant on the capacities of primary antioxidants and anti-glycation. The infusions were investigated by principal component analysis (PCA). Cluster analysis showed that stevia herbal tea had properties similar to those of black and green teas, while the properties of sappan herbal tea were catego-
rized in the same group of oolong tea. It can be concluded that Thai herbal teas could be new dietary sources for bioactive compounds which play important roles on health benefits.