The use of silver as an antibacterial goes back to ancient times. Adding a small number of silver nanoparticles to different surfaces can cause the antimicrobial coating. Use at high doses has toxic effects, which can alter cell morphology, increase oxidative stress, increase membrane permeability, decrease cell growth, and ultimately cause cell death through apoptosis or necrosis. In this study, we evaluated the antioxidant effect of kombucha beverage in mice treated with silver nanoparticles. The amount of SOD, CAT, MAD, and GST enzymes were evaluated in four groups include control groups, silver nanoparticles treated, Cambodian beverage treatment, and Nano + kombucha treated. The results showed an increase in oxidative stress after treatment with silver nanoparticles. It has also demonstrated that kombucha drinks can have a protective role and reduce the oxidative stress induced by silver nanoparticles. It is therefore suggested that it can be used as a potent antioxidant against silver nanoparticles.