Objective This study aimed to evaluate the antioxidant activity of natural birch juice from Changbai Mountain.Methods Antioxidant activity was measured through four chemical assays: DPPH radical scavenging rate, ABTS cation scavenging rate, hydroxyl radical scavenging rate, ferric ion reducing ability (FRAP). Additionally, antioxidant enzyme activities and oxidative stress markers were assessed using zebrafish embryo as a model organism.Results The antioxidant activity of birch juice increased with concentration, showing a significant positive correlation.At 1.0 mL/mL concentration, birch juice exhibited optimal effects, achieving 34.56% DPPH scavenging, 18.27% ABTS scavenging, 48.77% hydroxyl radical scavenging, and 90.07 μmol/L ferrous ion reduction. In zebrafish embryos, the activities of SOD, CAT, and GSH-Px were significantly elevated, along with increased MDA content, compared to the control group.Conclusion Natural birch juice demonstrates substantial antioxidant properties, highlighting its potential for development into natural antioxidant foods, as well as anti-aging and skin-whitening products.