Fruits and vegetables contain a number of biologically active plant chemicals, which are helpful for our health and well-being. The antioxidants are a group of such compounds, as for example ascorbic acid, carotenoids and polyphenols. Naturally occurring food toxicants and chemical contaminants founded in fruits and vegetables are not a serious healthy hazards. The identification of the bioavailability and acceptable intake of phytochemicals must be defined as the base of developing new safe varieties. It also applies to functional products with added phytochemicals. Much more attention must be paid to interactions of drugs and fruit and vegetable products.