This work is designed to examine the effects of the potential nutritional antioxidants on tissue concentrations of these nutrients and markers of oxidative stress before and after exposure to ?–radiation. From the present study, it can be concluded that different foods containing different types of antioxidant provide a significant protection against radiation-induced sickness, mortality and hematopathological alterations. The exact mechanism of action is not known; however, it may scavenge free radicals produced by radiation and, thus, inhibit radiation-induced damage to the cellular DNA and RNA. Alternatively, it also increases GPx, CAT and SOD levels, reduces radiation-induced lipid peroxidation (MDA) and prevents liver dysfunction and kidney dysfunction. Finally, we recommend people who are exposed to radiotherapy, and all people in general, to consume different sources of variable antioxidants to protect them from any oxidative stress.