Free radical is a perssad with unpaired electrons. Previous studies indicated free radical levels correlate with bioelectricity， which further influence on electrophysiological signals of body surface （e.g. electrical potential difference between acupuncture meridian acupoints）. The oxidation-reduction potential and antioxidative activities of lapsang tea infusion were measured and compared to those of tea polyphenols solution and tea polysaccharides solution in this study， whose content is same to its counterpart in lapsang tea infusion， respectively. The electrophysiological signals of 30 volunteers before and after drinking lapsang tea infusion， tea polyphenols solution， tea polysaccharides solution and water were measured and tracked in 90 minutes. The results indicated that the electrophysiological signals of body surface showed obvious changes within 90 minutes after drinking， but varied significantly among the results caused by drinking tea infusion， tea polyphenols and tea polysaccharides solution， respectively， which imply there were remarkable differences in antioxidative capacity， location and even mechanism among this three solutions in vivo. The determination of electrophysiological signals on body surface might be able to become a new approach for fast and direct reflection of food-human interaction， providing a new insight for the studies of food effective ingredients.