Leprosy is an infectious disease caused by the Mycobacterium leprae attacking the skin and nerves leading to deformities of the hands, feet, and face. Every year more than 200,000 new cases of leprosy are reported globally, with Indonesia as one of the largest contributor. Nutritional status, particularly micronutrients, have role in development of the disease and nutritional balance could reduce the risk of contracting disease. It is also known that decreased levels of antioxidants and immune modulating nutrients may contribute to increasing in oxidative stress and complications. Thus, further studies considering the action of antioxidants and immune-modulatory nutrients in M. leprae infected patients should be designed to elucidate the pathogenic mechanism and to support dietary supplementation as the treatment of leprosy.