This study aimed to investigate the impact of heat stress on the antioxidant capacity of porcine sertoli cells and to further elucidate the protective role and underlying mechanism of resveratrol （RES） in alleviating oxidative stress. Porcine sertoli cells were isolated and cultured primarily. The cells were divided into 3 groups： control group （NC， 34 ℃）， heat stress group （HS， 43 ℃ for 30 min）， and heat stress+resveratrol group （HS+200 nmol·L^-1 RES）. The levels of reactive oxygen species （ROS）， the content of malondialdehyde （MDA） and advanced glycation end products （AGEs）， as well as the activities of superoxide dismutase （SOD） and catalase （CAT） were measured. The expression levels of RAGE， NOX4， and NF-κB genes were determined using real-time fluorescence quantitative PCR. Compared with the control group， heat stress significantly increased ROS level （P<0.05）， MDA content （P<0.05）， and AGEs content （P<0.01）， whereas the activities of SOD and CAT were significantly decreased （P<0.01）， indicating that heat stress successfully induced oxidative stress in porcine sertoli cells. Pretreatment with 200 nmol·L^-1 RES significantly attenuated the heat stress-induced elevations in ROS， MDA， and AGEs levels （P<0.05）， and restored the activities of SOD and CAT （P<0.05）. Moreover， RES significantly downregulated the expression levels of RAGE， NOX4， and NF-κB genes induced by heat stress （P<0.05）. Heat stress disrupts redox homeostasis in porcine sertoli cells， leading to oxidative stress. Resveratrol alleviates this heat stress-induced oxidative stress by suppressing the AGEs-RAGE/NOX4/NF-κB signaling pathway. The findings provide a theoretical basis for utilizing resveratrol to improve boar semen quality during summer.