This study was designed to compare the inhibitory effects of garlic and ginseng components on lipoperoxide formation in vitro and in vivo, and to correlate with anti-aging effect. To this end, antioxidant activity, induction period and lipoperoxide content were measured by the methods of electron donating ability (EDA), peroxide value (POV) and thiobarbituric acid (TBA) value. Also superoxide dismutase (SOD) and peroxidase activities were measured by the pyrogallol autoxidation (△A_(420㎚)/min) and initial velocity (△A_(436㎚)/min), respectively. Ethanol fraction and ginseng saponin showed a similar trend to the antioxidant activity and induction period in the initial stage of lipid prooxidation in vitro. From the inhibitory effects on lipoperoxide formation by the TBA value, garlic components such as alliin and ethanol fraction were more effective than ginseng saponin in the initial stage, whereas ginseng saponin was more effective than garlic components after six hours. Therefore, it is believed that garlic components are having a immediate effect, whereas ginseng saponin is having a delayed effect. In superoxide dismutase activity of in vivo, garlic components such as alliin and ethanol fraction were more effective than ginseng saponin in liver, whereas ginseng saponin was more effective than garlic components in brain. The peroxidase activity in liver was also 10 times higher than that in brain as superoxide dismutase activity. Accordingly, it is believed that the function of liver also plays an important role in anti-aging action. Also in peroxidase activity of in vivo, saponin was known as major component of ginseng was higher than garlic components in both of liver and brain, suggesting that ginseng saponin is possible to be related to psychopharmacological action. In the inhibitory effects on lipoperoxide formation of in vivo, garlic component was more effective than ginseng saponin in liver, whereas ginseng saponin was more effective than garlic component in blood.