Abstract: Presently, there are various kinds of methods to evaluate food antioxidant capacity, but how to determine which method is applicable to a specific food or food component? To solve this question, this review focused on the mechanism, merit and demerit of each method, as well as the rule on selection a method for a specific food or food component. Both in vitro and in vivo methods and their characteristics were covered in order to provide comprehensive and thorough information. The plasma lipid peroxidation level and biomarkers of oxidative stress were most recommendable methods for evaluation of food antioxidant capability.