Alcohol culture has a long history in China, often appearing in scenarios such as business banquets, social gatherings, and family parties. With the expansion of the drinking population, the health problems caused by alcohol consumption have attracted widespread social attention. Excessive drinking can lead to alcohol poisoning in mild cases, damage to the stomach and liver in severe cases, and even induce alcoholic hepatitis and pancreatitis. Against this background, finding raw materials containing anti-alcohol substances and developing products to replace traditional anti-alcohol drugs have become important directions in the development of food science and nutrition. Based on existing theoretical and empirical research results, this paper systematically explores the anti-alcohol value of mulberry juice from aspects such as its biological components, anti-alcohol mechanism, relevant experimental verification, and application prospects. It aims to promote the development of natural anti-alcohol products, provide references for accelerating human alcohol metabolism, alleviating post-drinking discomfort, and meeting people’s pursuit of a healthy life.