3 kinds of brown rice products, cooked brown rice, brown rice noodle and instant brown rice porridge, were prepared to analyze the content of polyphenols in brown rice products and the properties of dietary fiber, and to evaluate the antioxidant activity of brown rice products, with cooked rice as controlgroup. The results showed that the order of content of polyphenols was: brown rice noodles (64.05±0.86mg/100g)> instant brown rice porridge(63.95±2.02mg/100g)> cooked brown rice (50.70±0.02mg/100g)> cooked rice (20.27±0.46) ; The order of flavonoid content was: instant brown rice porridge(736.50±26.05mg/100g)> brown rice noodle (642.27±66.94mg/100g)> cooked brown rice(581.17±21.91mg/100g)> cooked rice (186.81±14.12mg/100g). The difference of the total antioxidant capacity between each of the brown rice products was not significant, each of the total antioxidant capacity was higher than that of cooked rice. The sequence of scavenging DPPH and ABTS+ radical activity was: instant brown rice porridge> brown rice noodle> cooked brown rice>cooked rice(P<0.05). The content of total phenolics and flavonoids were positively correlated with scavenging activity（P<0.01）; The content of free total phenolics and flavonoids were significant correlation with total antioxidant activity (r1=0.904,r1=0.824). The adsorption force of dietary fiber of brown rice noodle and instant porridge on fatty acids was about twice as much as cooked rice. The antioxidant activity of dietary fiber of brown rice products was higher than that of cooked rice; the scavenging DPPH radical activity of instant porridge was more than twice as much as brown rice noodle, or more than 4 times as much as cooked rice; the scavenging ABTS+ radical activity of instant porridge and brown rice noodle was 3～4 times as much as cooked rice. Compared with cooked rice, instant brown rice porridge and brown rice noodle had higher content of phenols, which dietary fiber had stronger adsorption force on fat and scavenging ability to free radicals.