The polyphenol and flavonoid contents of 11 processed Tualang honey samples from different origins were found to range from 305.47 to 419.86 mg/kg and 135.29-165.34 mg/kg, respectively. The radical-scavenging activity of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) was found to range from 28.48% to 36.94% and the total antioxidant activity as measured by the ferric-reducing/antioxidant power (FRAP) assay was found to range between 273.46 and 292.34 µM Fe (II)/kg, indicating that Tualang honey has good antioxidant properties. All of the investigated parameters were found to be higher than another local honey, the Borneo tropical honey. While the total polyphenol contents and antioxidant capacities of all of the processed Tualang honey samples are high, these amounts may vary with the source, origin and post-harvesting processing. It is concluded that processed Tualang honey is a rich source of antioxidants and can be used as a natural food ingredient and a source of antioxidants in the human diet.