Cancer remains one of the leading global health burdens, with oxidative stress and chronic inflammation recognized as major contributors to its initiation and progression. Growing interest in plant-based therapeutics has highlighted the role of natural bioactive compounds—particularly proteolytic enzymes and antioxidants—in mitigating cancer risk through dietary means. In India, Amaranthus species are commonly consumed leafy vegetables known for their rich antioxidant content; however, their enzymatic and antioxidant contributions to cancer prevention remain insufficiently explored. This study aimed to evaluate and compare the antioxidant and enzymatic activities of fresh and dried Amaranthus leaves. Antioxidant capacity was assessed using the DPPH radical scavenging assay with both aqueous and methanolic extracts, while proteolytic enzyme activity was determined using a tyrosine-based assay. All experiments were performed in triplicate, and results are presented as mean ± standard deviation. Fresh leaves demonstrated higher antioxidant activity than dried leaves, with the greatest DPPH inhibition observed in the fresh methanolic extract (62.86 ± 1.25%), followed by the dried methanolic extract (56.92 ± 1.67%). Aqueous extracts showed comparatively lower activity overall. Similarly, proteolytic enzyme activity was greater in fresh leaves (33,600 ± 1,500 µmol/g/hr) than in dried leaves (28,200 ± 1,200 µmol/g/hr). These findings suggest that fresh Amaranthus leaves possess superior antioxidant and enzymatic properties. The combined presence of proteolytic enzymes and antioxidants underscores the potential of Amaranth leaves as a functional ingredient in cancer-preventive nutrition. The study provides valuable insights for developing plant-based dietary strategies and nutraceutical formulations aimed at reducing cancer risk through natural bioactive compounds.