A diet rich in fruits and vegetables provides a wide amount of active molecules which offer protection against the most widespread chronic worldwide conditions (cardiovascular events, cancer, age-related degenerative diseases). In recent years, epidemiological studies have demonstrated an inverse association between the intake of antioxidants from fruits and vegetables and the morbidity and mortality from coronary heart diseases [5,29] and cancer [4,10,30]. The socio-economic and public health impact of all these pathologies is impressive [11,12,19] and recently the consumer interest in “healthy eating” has raised awareness about the importance of limiting and/or selecting the consumption of foods. Therefore, the consumer is continuously looking for a diet containing a large array of compounds that may function as antioxidants, including vitamins E and C, carotenoids, flavonoids and other phenolic compounds, and that may be helpful in the daily challenge against free radical and reactive oxygen species which are produced (often) physiologically by our tissues.