Objective： To study the anti-inflammatory effects of the stevia residue extract and its main components-isochlorogenic acids. Methods： Nitric oxide （NO）， prostaglandin E2 （PGE2）， superoxide dismutase （SOD） and malondialdehyde （MDA） were used to study the anti-inflammatory effects of the stevia residue extract and its main components-isochlorogenic acids both in vitro and in vivo by establishing LPS-induced RAW264.7 cell inflammation model and carrageenan-induced mouse paw edema model. Results： In vitro RAW264.7 cell inflammation model showed that the extract of stevia residue extract and its main components was ochlorogenic acids which could inhibit the production of NO in inflammatory cells. The anti-inflammatory effects were in the order： isochlorogenic acid C ≈ stevia sulphate extract > isochlorogenic acid A. The three samples had significant inhibitory effects on mouse paw edema. The inhibitory effects were in the order： isochlorogenic acid C > isochlorogenic acid A ≈ stevia residue extract. At high dose， the stevia residue extract and its main components-isochlorogenic acids， inhibited the production of NO in the liver of mice. Stevia residue extract and isochlorogenic acid C could significantly reduce serum NO and PGE2 levels in mice；and isochlorogenic acid A and isochlorogenic acid C could significantly increase SOD activity and reduce MDA content in mice， leading to reduced degree of body damage attacked by free radicals. All the three samples had no significant effect on PGE2 production in mice. In summary， the isochlorogenic acids in the stevia residue extract have a good anti-inflammatory effect.