Abstract: To evaluate the chemical constituents and the antioxidant and anti-inflammatory properties of Chaenomeles speciosa (Sweet) Nakai from Yunnan, extracts were prepared via heated reflux extraction, followed by physicochemical characterization using a physicochemical analysis, including LC-MS and HPLC to identify primary active constituents. The antioxidant effectiveness of CE was assessed through various methods: Scavenging DPPH·, ABTS⁺·, and ·OH radicals, reducing iron ions, and mitigating UVA-induced ROS in HaCaT cells. The anti-inflammatory efficacy of CE was tested using an LPS-induced inflammation model in RAW264.7 cells. Results showed that CE contained 122.30 mg/g of polyphenols and 131.46 mg/g of flavonoids, with chlorogenic acid being a significant component. CE demonstrated significant efficacy in scavenging DPPH·, ABTS⁺·, and ·OH radicals, with IC₅₀ values recorded at 79.58, 482.96, and 804.99 μg/mL, respectively. And it exhibited notable iron ion-reducing capacity, as evidenced by a FRAP value of 1.23 mmol Fe²⁺/g. Additionally, CE extremely significantly inhibited ROS production (P<0.001) in HaCaT cells in a dose-dependent manner and reduced IL-6 expression (P<0.001) and NO secretion (P<0.001) in RAW264.7 cells, indicating its potent antioxidant and anti-inflammatory effects. Overall, CE showed promising antioxidant and anti-inflammatory properties, supporting its potential therapeutic applications and providing a scientific basis for further development of Chaenomeles speciosa (Sweet) Nakai.