In this research， the effects of different doses of blueberry and red cabbage anthocyanin on weight， exercise exploration， cognitive memory and other aspects of mice were studied by constructing D-galactose-induced aging mice model. The results showed that 120 mg/(kg·d) of blueberry anthocyanin and 60 mg/(kg·d) of purple cabbage could significantly improve the learning and memory ability of aging mice， significantly increase the activities of SOD and GSH-PX in serum and brain of aging mice (P<0.05) and inhibit the production of lipofuscin.