Lychee (Litchi chinensis) is a fruit which belongs to the genus Litchi and family Sapindaceae. It is a seasonal fruit which is an important source of various nutrient components. Due to its delicious taste and high nutrient density the consumption of fruit is very high this leads to the accumulation of lychee's seed as a waste. The aim of this study was to examine antimicrobial and antioxidant properties of the lychee's seed. The extract of lychee seed was prepared by using three different solvents ethanol, acetone and distilled water. These prepared extracts were used for evaluation of the antimicrobial property against six bacterial strains: Escherichia coli, Staphylococcus aureus, Proteus vulgaris, Bacillus subtilis, Klebsiella pneumoniae and Pseudomonas aeruginosa. The antimicrobial effect was evaluated by agar well diffusion assay and the results of these extracts were found to be positive for all the selected bacterial strains with different range of zone of inhibition. Subsequently, the antioxidant property of lychee's seed was also evaluated by ferric chloride reducing power assay and compared with 1% ascorbic acid solution. The results indicated that 1% of lychee's seed powder solution have more antioxidant property than 1% ascorbic acid solution. As a result from this investigation suggest that lychee's seed may hold several beneficial roles in the field of pharmacy and food technology so further investigations are required in this field.