Abstract:To broaden the application of safflower as natural food antioxidants, two extract blends (safflower-honeysuckle, safflower-golden silk chrysanthemum) were prepared to evaluate their radical scavenging ability and antioxidant interactions at five volume ratios (9:1, 7:3, 5:5, 3:7, 1:9). Contents of total flavonoids, phenols and polysaccharides were determined. DPPH·, ABTS?· and ·OH assays combined with Combination Index (CI) were used to identify synergistic, additive or antagonistic effects. Honeysuckle had the highest total flavonoids (116.66 mg/g) and overall antioxidant activity; safflower contained the most phenols (25.57 mg/g) but weak individual activity. The 1:9 safflower-honeysuckle blend showed broad synergism against all radicals (CI: 0.46 ± 0.03, 0.078 ± 0.007, 0.42 ± 0.043). Safflower-golden chrysanthemum only acted synergistically for ABTS?·, with antagonism toward DPPH· and ·OH. In short, the 1:9 safflower-honeysuckle mixture achieves prominent synergistic antioxidation, offering data for developing composite natural antioxidant additives and functional floral food ingredients.