Honey is well known as a natural dietary antioxidant. The components responsible for the redox properties of honey are likely to be phenolic acids, flavonoids, vitamins, and enzymes, as well as a small amount of mineral/other organic content. The redox properties might also be attributed to the combined activity of these minor components through synergistic effects. Numerous studies have reported that most chronic diseases such as diabetes, cancer, coronary, and neurological degeneration are a consequence of oxidative damage. It is also proven that the therapeutic potential of honey is always associated with antioxidant capacity against reactive oxygen species. Therefore, in recent years, studies have been focused on the composition of honeys and their biological properties. The present study was carried out to assess the phytochemical constituents and invitro antioxidant activity of four selected honey using a combination of test including total phenolic content, flavonoids, total antioxidants, free radical scavenging activity and anti lipid peroxidation. Correlation between all the analysed parameters were evaluated.