The antioxidant activities of the ethanolic extracts of propolis obtained by different extraction methods (high hydrostatic pressure extraction, leaching at room temperature and heat reflux extraction) were investigated in relationship to their total polyphenol and flavonoid contents by two different assays, namely, the P-carotene bleaching and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay systems. The results showed that the ethaholic extracts of propolis obtained by high hydrostatic pressure extraction and leaching at room temperature had relatively strong antioxidant activities, which may be correlated with the total polyphenol and flavonoid contents. Antioxidant activities of ethanolic extracts of propolis obtained by high hydrostatic pressure extraction were the same as those of ethanolic extracts of propolis obtained by leaching at room temperature. Leaching at room temperature usually needs a few days, and can take even more than 7 cl, while high hydrostatic pressure extraction needs only I min. These findings further illustrate that the high hydrostatic pressure extraction has a bright prospect for extracting flavonoids from propolis.