Aims: To evaluate the effect of palm-wine administration on liver function, antioxidant parameters and body weights in albino rats. Study Design: Randomized block design. Place and Duration of Study: Department of Biochemistry and Molecular Biology Laboratory, Nasarawa State University, Keffi, Nasarawa State, Nigeria between June and August, 2019. Methodology: Twenty adult male albino rats were divided in to five groups of four rats each, group 1 was the control. The experimental groups were administered fresh and prolonged-fermented palm-wine thus; Group 2: 15ml/ of fresh palm wine, Group 3; 15ml/ kg of prolonged fermented palm wine, Group 4; 30ml/ kg of fresh palm wine, Group 5; 30 ml/ kg of prolonged fermented palm wine, for 28 days. Results: AST activity decreased significantly (P<0.05) in groups 3 (9.615±0.225), 4 (9.860±0.162) and 5 (9.390±0.624) when compared to the control (10.505±0.121). ALT activity was observed to decrease significantly (P<0.05) in group 5 (7.415±0.548) when compared to control. ALP decreased significantly (P<0.05) in group 3 (7.395±0.710) when compared to control (8.250±0.577). Total Bilirubin, was significantly (P<0.05) lower in groups 3 (0.120±0.041) and 5 (0.170±0.012) compared to control (0.650±0.012). MDA decreased significantly (P< 0.05) in groups 2, 3 and 5 compared to control. SOD decreased significantly (P<0.05) in group 2 (2.735±0.110) compared to control (2.990±0.012). Groups 4 (2.700±0.046) and 5 (2.710±0.346) showed significant (P< 0.05) decrease in GPX when compared to control. GSH was significantly (P< 0.05) higher in groups 4 (5.950±0.058) and 5 (5.925±0.064) compared to control (3.110±0.035). By the third week, the mean body weights of the rats significantly (P<0.05) decreased in all the groups compared to week 2. Conclusion: Palm-wine did not exert remarkable toxic effect on the liver biomarkers and may not have induced oxidative stress but reduced body weights of the rats in the third week of administration.