Objective: This study aimed to develop antioxidant products and anti-diabetes drugs of wampee. The study aimed to research the structural characteristics, anti-oxidation and hypoglycemic properties in vitro of polysaccharides from different parts of wampee. Methods: The structural properties, in vitro antioxidant and hypoglycemic activities of polysaccharides from the fruit, peel and seeds of wampee (CWP-F, CWP-P, and CWP-S) were analyzed and compared from the aspects of chemical composition, molecular weight, monosaccharide composition, appearance, DPPH free radical scavenging rate and α-amylase inhibition rate. Results: CWP-F had the highest molecular weight and was mainly composed of galactose and arabinose, CWP-P was mainly composed of galacturonic acid and arabinose, and CWP-S was mainly composed of glucose. The absorption peaks of the carboxylic acid structure were found in the Fourier transform infrared spectra of the three polysaccharides. Scanning electron microscopy results showed that the surface structure of the three polysaccharides was fluffy. CWP-P had the strongest antioxidant capacity, and its DPPH free radical scavenging rate, OH free radical scavenging rate, and total reducing power all were higher than those of CWP-F and CWP-S. CWP-P had the strongest hypoglycemic ability, followed by CWP-F, and CWP-S had no hypoglycemic ability. Conclusion: In vitro, CWP-F, CWP-P, and CWP-S exhibited varying compositions, structures, and antioxidant and hypoglycemic activity. Notably, CWP-P has shown the most robust antioxidant and hypoglycemic properties.