The science of nutrition is a developing multidiscipline sector. Oxidative stress and chronic inflammation are the consequences of unhealthy eating habits. On the contrary, food could be a source of different antioxidant molecules that influence redox balance, inflammation and clearance of toxicants as well as the function of microbiome. A plant-based diet offers vitamins, carotenoids and different phytochemicals that in combination develop a complex network of antioxidant mechanisms. It is analyzed their role in prevention of disease. Genetic engineering techniques allow the introduction of new traits as well as greater control over traits that influence the production of food sources.