Background to the study: The common methods of processing carbohydrate based foods require exposure to high temperatures which often results in the formation of a toxicant called acrylamide. The aim of the present study is to determine the effect of black pepper on the oxidative stress markers of wistar rats exposed to acrylamide. Methodology: The study involved 20 male wistar rats separated into 4 groups of 5 rats each as follows; Group 1 served as control. Animals in groups 2, 3 and 4 respectively received a daily oral dose of 30mg/kg of Acrylamide (ACR) throughout the experiment. Group 2 remained untreated (ACR only). Animals in groups 3 and 4 received in addition, 50mg/kg/day of black pepper and 150mg/kg/day of vitamin E respectively. All treatments were given orally for 14 days and thereafter animals were sacrificed and blood samples collected to determine the concentrations of oxidative stress markers in the blood using standard methods. Results: Our results showed that daily oral administration of ACR caused significant reduction in the plasma concentrations of GSH, GPx and catalase but no significant changes in the SOD and MDA levels. However, concomitant administration of black pepper mitigated the ACR induced depletion of GPx and catalase in a similar fashion with vitamin E but caused no significant changes in the GSH, SOD and MDA. Conclusion: Conclusively, black pepper exerts its antioxidant effects on ACR induced toxicity by improving GPx and catalase levels but not GSH, SOD and MDA. Aside from GSH levels, the antioxidant potentials of black pepper in our study showed a similar pattern as vitamin E.