Abstract: Aqueous, methanolic and ethanolic extracts of the leaves, flower, stem bark and pod/fruit (AL, AF, AB, AP, ML, MF, MB, MP, EL, EF, EB and EP),respectively, of Moringa oleifera were evaluated for their anti-oxidantive activities and anti-microbial properties. 2,2-Diphenyl-1-picryl hyarazyl (DPPH) radical scavenging activity (%), total phenolic contents (TPC) and ferric reducing antioxidant power (FRAP) were used as a means of evluating the in vitro anti-oxidantive activities of the extracts. All the extracts showed a dose-dependent activity with each method. There was a significant positive correlation (P<0.01) between DPPH values and TPC (r2 = 0.76) as well as between TPC and FRAP value (r2 = 0.93). With the DPPH and FRAP methods, EL and AB showed highest and lowest (P<0.05) overall activity, respectivly. Moreover, EL exhibited highest activity with all the three methods starting from the lowest concentrations. At the higher two concentrations (7.5 and 10 mg/ml), EF showed highest activity (P<0.05) as compared to all the other extracts and a standard anti-oxidant, BHT. Anti-microbial susceptibility test using the disc difusion method and minimum inhibitory concentration (MIC) assay revealed that ethanolic extracts from all parts of moringa showed highest activity against Aeromonas hydrophila and Micrococcus luteus on concentration dependent manner than the aqous extract counterpart. Although all the extracts exhibited considerable anti-oxidant activities with either one or both of the assays, EL and EF showed the best results and can be recommended as natural anti-oxidants in food/feed preparation and formulation.