The effect of the postharvest (Ultraviolet-C) treatment on total phenolics, total flavonoids, total antioxidant capacity, 1,1-diphenyl-2-picrylhydrazyl scavenging activity(DPPH),and reducing power of Corchorus olitorius(CO) and Amaranthus hybridus(AH)was investigated. Their abilities to inhibit induced lipid peroxidation, α-amylase,and α-glucosidase after the ultraviolet-C treatment were also evaluated. The leaves were exposed to ultraviolet-C radiation for 10 min. Total phenolics, total flavonoids, total antioxidant capacity, DPPH scavenging ability,and reducing power were significantly (p <0.05) increased after the ultraviolet-C treatment. Also,their abilities to inhibit SNP-induced lipid peroxidation, α-amylase and α-glucosidase were also enhanced significantly (p <0.05). Therefore,apart from using ultraviolet-C radiation in water purification, it can be used to enhance health-promoting components in fruit and vegetables.