Abstract: The present study was aimed at investigating the antioxidant and antigout activity of the various extracts of the stem and root of Origanum majorana Linn. The antioxidant activity of ethanol extracts of both stem and root of marjoram was evaluated by various in vitro antioxidant assays. The ethanol extracts of stem and root showed potent antioxidant activity in all models when compared with ascorbic acid having IC50 values 21.05 μg mL-1 and 84.98 μg mL-1 for DPPH (2, 2-diphenyl-picrylhydrazyl); 492.8 μg mL-1 and 477.6 μg mL-1 for H2O2 radical scavenging assay; 156.9 and 141.79 μg mL-1 for metal chelating assay, respectively. The reducing ability of root ethanol extract (absorbance 0.747±0.23) was found to be high, compared to stem ethanol extract (0.527±0.14). The in vitro xanthine oxidase inhibitory activity was performed on ethanol and aqueous extracts (stem and root) of the plant and activity was found to be significant with IC50 59.21 and 148 μg mL-1 in both ethanol extracts. Further in-vivo antigout was studied gout induced in rats. Oral administration of stem and root ethanol extracts (200 and 400 mg kg-1 body weight) showed a significant decrease in uric acid, Creatinine, ESR (Erythrocyte Sedimentation Rate) and MDA (Malondialdehyde) levels in the gouty rats. A significant increase was observed in reduced glutathione. No change in protein content was noticed. In conclusion, the studied plant extracts showed significantly variable anti-gout activity associated with both antioxidant and anti-inflammatory effects which may be due to the presence of flavonoids, phenolics, saponins and triterpenoidal compounds revealed by preliminary phytochemical screening.