Many phenolics compounds are present in grape juice, i.e. catechins, antocyanidins and a no-flavonoid one, the resveratrol are been told in the literature as very important for antioxidant properties of this juice . Nowadays there are several varieties of grape juices, in this study we used two different kinds of purple grape juice, a conventional and an organic one, which is produced without chemicals products, genetic enginners and obeied all the international rules recommend to received this kind of certification. In our study 24 male Wistar rats (60 days-old and 200 ± 25 g) were randomly divided into three groups where one received organic purple grape juice, the other conventional one and the last group received saline (control). After 30 days, half of the rats of each group received a CCl₄ intraperitoneal injection (3ml/Kg de peso), and the other half of the rats of each group received peritoneal injection with only the vehicle (1ml of oil). Six hours after the injection all the rats were sacrificed and structures (liver, striatum and substantia nigra) were taken off. And in these structures were evaluated: catalase (CAT) and superoxide dismutase (SOD) activities, lipid peroxidation level (TBARS assay) and protein oxidative level (carbonyl assay). We observed that the CCl₄ was capable to increase the lipid peroxidation in all tissues, proving that this agent capacity to produce damages in tissues. In the groups treated with grape juice the peroxidation level was reduced, mainly the organic group that showed the higher protection. The lipid peroxidation level in the grape juice treated group was reduced more in the striatum and substantia nigra, and again the organic grape juice acted better than the conventional one. The enzymes (SOD and CAT) activities were statistically different between groups that received CCl₄ or vehicle. In the grape juices-treated rats that were injected with CCl₄, when compared with the vehicle group, we observed that CAT and SOD activities had a lower increase than in control group. This decrease was more significative in organic group, this juice have higher contents of resveratrol, anthocianidins and tannins, suggesting that these contents could provide a protect action against the free radicals. Grape juice decreased protein oxidative level in liver, substantia nigra e striatum (statistic significative, p<0.05) in CCL₄ injected rats. As we observed in HPLC analysis organic juice is the richest in the resveratrol, antocyanidins and catechins levels and this contents may be correlated with the higher antioxidant protective properties observe in our experiments. All the results showed above suggest that the grape juice, mainly the organic, is an excellent source to reduce the free radicals damage and may be a good adjuvant in the treatment of many diseases, as Parkinson, atherosclerose and others.