Abstract: This study aimed to evaluate the functional component profiles and compare anti-inflammatory/antioxidant activities of turnip roots with white, purple, and yellow peel pigmentation. Colorimetric analyses quantified polysaccharides, flavonoids, saponins, glucosinolates, and polyphenols in extracts. An LPS-induced inflammatory model using RAW264.7 macrophages was established to assess cellular viability and inflammatory mediators ( NO, IL-6, TNF-α, IL-1β ). Antioxidant capacity was determined through DPPH· and ABTS⁺· radical scavenging assays. Quantitative analysis revealed significant compositional variations: polysaccharide contents were 28.35, 9.97, and 7.43 g/100 g in purple-, white-, and yellow-peeled turnips, respectively. Flavonoid levels measured 0.159, 0.156, and 0.201 g/100 g, while saponins accounted for 3.67, 3.40, and 4.50 g/100 g. Glucosinolate concentrations were 1.144, 2.13, and 1.542 g/100 g, with polyphenols reaching 500.7, 318.05, and 313.3 g/100 g across the three varieties. The extracts of purple, white, and yellow skinned turnips significantly enhanced cell viability (P<0.05) and effectively suppressed the levels of inflammatory factors induced by LPS, including NO, IL-6, TNF-α, and IL-1β. The DPPH· scavenging rates of extracts were 38.10%, 47.26%, and 63.42%, respectively, while their ABTS⁺· scavenging rates reached 81.18%, 87.30%, and 99.73%, respectively. This study provides critical experimental evidence for elucidating the anti-inflammatory mechanisms of turnips and the structure-activity relationships of their bioactive components, while also offering scientific references for the diversified development and utilization of turnip resources.