This study evaluated the anti-inflammatory effects of Cirsium setidens ethanol extract on raw 264.7 cells and effect on serum immunoglobulins in normal and ovalbumin-sensitized Balb/c mouse. In animal experiments, the Balb/c mice were randomly divided into four to five groups, which may or may not be ovalbumin-sensitized. Mice were administered AIN-93G basal diet (for control groups, NC or SC) or AIN-93G diet mixed with 2.5%(G-2.5), 5%(G-5), and 10%(G-10) Cirsium setidens extracts (treated groups) for 7 weeks. The serum IgE and IgG1 levels and the degree of oxidative DNA damage were evaluated. The results showed that the NO release from raw cell was not significantly changed by the Cirsium setidens ethanol extract, whereas the levels of TNF-α and IL-1β were significantly decreased from 500 and 250 μg/mL, respectively. In non-sensitized animal experiments, the serum IgE concentration of the experimental groups was dose-dependently reduced compared with the control group (P0.05). The tail length and moment resulting from DNA fragmentation of blood white cells decreased significantly in G-5 and G-10 groups. In the OVA-sensitized animal experiment, the serum OVA-specific IgE levels were significantly decreased in groups fed with Cirsium setidens extract. The tail DNA and tail moment in all the experimental groups decreased compared with the SC group. Cirsium setidens is a vegetable with antioxidant, anti-inflammatory and immunomodulating properties, which warrant additional research.