Inhibition and kinetics of α-amylase and α-glucosidase， as well as glucose uptake and consumption of human hepatoma HepG2 cell were investigated to assess the in vitro glucose-lowering effect of anthocyanin extract of Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruit (AECBF). The results showed that AECBF exhibited potently inhibitory effect on α-amylase and α-glucosidase， with IC50 value of 22.54 μg/mL and 3.51 μg/mL， respectively. The results of enzymatic inhibition kinetics indicated that both α-amylase and α-glucosidase gave a mixed-type inhibition， and competitive inhibition was predominant in α-amylase while uncompetitive inhibition in α-glucosidase. In addition， no obvious cytotoxicity of HepG2 was observed after treated with AECBF for 24 h， ranged from 0.1 μg/mL to 10 μg/mL (P＞0.05)， and glucose uptake and consumption of HepG2 cells were increased notably after treatment with 1 μg/mL to 5 μg/mL for 24 h (P＜0.05). Compared to normal control， AECBF-treated HepG2 cells gained the maximum glucose uptake and glucose consumption at 2 μg/mL and 5 μg/mL， respectively， corresponding to an increase by 72% and 44%， respectively. These results indicated that Chinese bayberry anthocyanin exhibits potent in vitro hypoglycemic activities.