Plants are an excellent natural source of phytochemical molecules which makes them good candidates for promoting healthy living in humans. This project focused on the assessment of the antioxidant potential and the metabolic characteristics of six common plants used as beverages or food supplements; sumac, green tea, herbal tea, ginger tea, red Sichuan pepper and green Sichuan pepper. The total polyphenol, flavonoid and tannin content was quantified with biochemical methods, while the metal reducing potential for iron and cupper and the radical scavenging capacity were also assessed. For a more detailed analysis, a metabolomic assessment with gas chromatography coupled with mass spectrometry (GC-MS) was performed to identify key metabolites in the plant extracts. Results revealed a varied antioxidant profile, with different plants being characterised by unique performance in each assay. It was determined that green tea performed consistently well across all assays. Ginger tea in contrast performed sub-optimally relative to other included plant extracts. Metabolomics revealed a varied metabolite profile across samples, however there was consistency among samples with metabolites such as palmitic acid present in relative abundance across all plant extracts. In conclusion, the plants analysed in this project presented a varied antioxidant profile in vitro. Future research should aim to confirm this antioxidant profile in vivo while also broadening our understanding of the metabolic processes underpinning antioxidant molecule action through further metabolic analyses.