The antioxidative effect of mugwort extracts was measured by DPPH and LDL with four different solutions (70% acetone, ethanol, hot water, cold water). Mugwort extracts contained 3.2% of polyphenol, 380RE/100g of vitamin A, 16.2㎎/100g of vitamin C, and 5.1 α-TE/100g of vitamin E. DPPH revealed the effect in the order of 70% acetone, hot water, ethanol, and cold water. In particular, 70% acetone showed outstandingly stronger activity than the control group. Also, when 10㎕ was added, the effect was well noticed. But the antioxidative activity was hardly seen at 15㎕. LDL exhibited the same order of strength in proportion to mugwort`s concentration. Against the control group, the activity of 70% acetone was 7 times, hot water and ethanol 6 times, and cold water 2 times. This result is attributable to the antioxidative increase of polyphenol and antioxidative vitamins.