To evaluate the effect of Jingansikpungtang water extract on cultured mouse spinal sensory neuron which was inhibited by glucose oxidase(GO)-induced cytotoxicity, NR assay and TBARS assay for lipid peroxidation were carried out after the cultured mouse spinal sensory neuron were pre-incubated with various concentrations of Jingansikpungtang water extract for 3 hours prior to exposure of GO. GO, a oxygen radical, decreased the survival rate of the cultured mouse spinal sensory neuron cells on NR assay. Jingansikpungtang water extract have efficacy of decreasing lipid peroxidation increasing by GO in cultured mouse spinal sensory neuron. From above the results, it is concluded that Jingansikpungtang has marked efficacy as a treatment for the damages caused in the GO-mediated oxidative process..