Ethanolic (EEC) and aqueous (WEC) extracts of cinnamon (Cinnamomum verum) were evaluated for their antioxidant profiles by eight distinguished bioanalytical antioxidant methods. Their inhibitory effects were tested against some enzymes including acetylcholinesterase, butyrylcholinesterase, α-glycosidase and α-amylase, which linked to different diseases. Additionally, the antioxidant properties were determined and polyphenolic compositions of the both extracts were evaluated by LC-MS/MS analysis. According to the LC-MS/MS experiments, thirteen compounds were found in WEC and EEC. Also, p-hydroxybenzoic acid (321.1 mg/kg extract), p-coumaric acid (291.4 mg/kg extract), and pyrogallol (142.4 mg/kg extract) were found to be the most abundant ingredients in the WEC. On the other hand, pyrogallol (264.3 mg/kg extract), ferulic acid (224.7 mg/kg extract) and p-coumaric acid (170.2 mg/kg extract) were found as the most plentiful chemicals in the EEC. For the estimation of the antioxidant capacities of the both extracts (WEC and EEC), DPPH· and ABTS^•+ scavenging activities, as well as Fe³⁺-Fe²⁺, and Cu²⁺-Cu⁺ reducing assays were studied. The IC₅₀ values of the WEC and EEC indicated that they were potent effective DPPH· (21. 25 and 15.71 μg/mL) and ABTS^•+ (6.52 and 5.79 μg/mL) scavengers, as well as AChE (221.33 and 110.26 μg/mL), BChE (461.69 and 94.93 μg/mL), α-glycosidase (206.86 and 220.00 μg/mL) and α-amylase (189.86 and 200.86 μg/mL) inhibitors. As a conclusion, both EEC and WEC had rich phenolic contents and demonstrated effective anticholinergic, antidiabetic and antioxidant effects.