Present study investigates the protective effects of green tea against acute ethanol administration on lipid peroxidation and antioxidant system in various regions of rat brain ; cortex, cerebellum, striatum and hippofampus. The following parameters were examined : malondialdehyde(MDA) concentrations and activities of superoxide dismutase(SOD), catalase and glutathione peroxidase(GSH-Px). Male Sprague-Dawley rats of 9 month old were given control diets or those containing 1% green tea powder for 4 weeks, and at tole end of feeding each diet group was received acute ethanol(5g/kg body weight) or equicaloric sucrose solution administration. Results indicated that green tea powder significantly decreased malondialdehyde(MDA) levels in the striatum(81.85nmol/g tissue) and hippocampus(71.68nmol/g tissue), compared to control group(145.68nmol/g tissue in the striatum, 119.04nmol/g tissue in the hippocampus). Also, a significant decrease was observed in the striatum of green tea-ethanol treated group compared to control group. Green tea significantly blocked an ethanol-induced catalase activation in the hippocampus, which means an ethanol administration drew a significant increase only in control diet groups. In conclusion, these results suggest that moderate consumption of green tea leaves ctrl have protective effects against ethanol induced oxidative stress on various regions of rat brain, by significantly reducing MDA concentrations in the striatum and hippocampus and inhibiting ethanol induced catalase activation in the hippocampus