We have investigated effect ofMoringa oleiferaleaf and fruit extracts on markers of oxidative stress, its toxicity evaluation, and correlation with antioxidant properties usingin vitroandin vitroassays. The aqueous extract of leaf was able to increase the GSH and reduce MDA level in a concentration-dependent manner. The ethanolic extract of fruit showed highest phenolic content, strong reducing power and free radical scavenging capacity. The antioxidant capacity of ethanolic extract of both fruit and leaf was higher in thein vitroassay compared to aqueous extract which showed higher potentialin vivo. Safety evaluation studies showed no toxicity of the extracts up to a dose of 100 mg/kg body weight. Our results support the potent antioxidant activity of aqueous and ethanolic extract ofMoringa oleiferawhich adds one more positive attribute to its known pharmacological importance.