A study evaluated the total phenolic content and antioxidant capacity of 70 medicinal plant infusions prepared as teas. The total phenolic content ranged from 9 to 2218 mg/L, while the total antioxidant capacity (FRAP) ranged from 0.06 to 25 mM/L. A strong linear correlation was found between total phenolic content and FRAP. The 70 infusions were categorized into five groups based on FRAP values. Melissae folium (lemon balm) showed the highest phenolic content and FRAP, with a phenol antioxidant coefficient (PAC) greater than 3. The antioxidant capacity of Melissae folium was comparable to that of red wine or tea. The study also tested the effect of infusion time and temperature on antioxidant capacity. Melissae folium infusions prepared with hot water (98°C) had higher antioxidant capacity than those prepared with cold water (20°C). The antioxidant efficiency of Melissae folium phenolics was compared to other antioxidants, showing that they were more effective than vitamin C and Trolox in scavenging DPPH and ABTS radicals. The results suggest that Melissae folium infusions are a significant dietary source of phenolic compounds with high antioxidant capacity. The study highlights the importance of natural antioxidants in maintaining health and reducing oxidative stress.A study evaluated the total phenolic content and antioxidant capacity of 70 medicinal plant infusions prepared as teas. The total phenolic content ranged from 9 to 2218 mg/L, while the total antioxidant capacity (FRAP) ranged from 0.06 to 25 mM/L. A strong linear correlation was found between total phenolic content and FRAP. The 70 infusions were categorized into five groups based on FRAP values. Melissae folium (lemon balm) showed the highest phenolic content and FRAP, with a phenol antioxidant coefficient (PAC) greater than 3. The antioxidant capacity of Melissae folium was comparable to that of red wine or tea. The study also tested the effect of infusion time and temperature on antioxidant capacity. Melissae folium infusions prepared with hot water (98°C) had higher antioxidant capacity than those prepared with cold water (20°C). The antioxidant efficiency of Melissae folium phenolics was compared to other antioxidants, showing that they were more effective than vitamin C and Trolox in scavenging DPPH and ABTS radicals. The results suggest that Melissae folium infusions are a significant dietary source of phenolic compounds with high antioxidant capacity. The study highlights the importance of natural antioxidants in maintaining health and reducing oxidative stress.