Complex biochemical reactions of the body and increased exposure to environmental toxicants and dietary xenobiotic results in the generation of free radicals leading to oxidative stress manifesting as different pathophysiological conditions. Antioxidants prevent oxidative damage through reactions with free radicals. A balance between free radicals and antioxidants concentration is therefore necessary to maintain proper physiological functions. This work investigated and compared the antioxidant properties of Curcuma longa (Turmeric), Zingiber officinale (Ginger) and Allium sativum (Garlic), spices commonly used in Nigeria diets. The antioxidants were determined using standard spectrophotometric methods. The results revealed that the mean compositions for the antioxidant B-carotene, Lycopene, Ascorbic acid, Tocophenol, and Total Phenolic contents of the spices were 44.05 ±0.06 mg/L, 13.2±0.01mg/L, 24.6±0.00 mg/L, 0.16 ± 0.00mg/L and 13.2± 0.02mg/L respectively f