The rhizomes of the Zingiberaceae family are a vegetable widely used in many Asian nations, and their therapeutic properties have been acknowledged in many traditional recipes. In this work, 3 species of Zingiberaceae plants including Curcuma longa, Curcuma zedoaria and Curcuma aromatic were gathered and evaluated for their phytochemical contents, anti-inflammatory and anti-oxidant characteristics using the aqueous-ethanol (30:70%) and ethanol (95%) extraction and varying according to single and mixed extracts (1:1:1 and 2:1:1 ratio respectively) for determining the synergistic effects. The results indicated that extracts of the three selected plant contained at least 5 from 13 phytochemical constituents.