Phenolic compounds are secondary metabolites, present in large numbers and concentrations in plants. They are significant constitutive components of fruits and vegetables, primarily responsible for the protection of the plant from microbiological infections, but also largely define the basic sensory properties of the plant: color, smell and taste. Despite the fact that the beneficial health effects of phenolic compounds in humans cannot be considered comprehensive and fully clarified, there is a strong correlation between the presence of phenolic compounds in human diet and our health. The role of fruits and vegetables in human diet in the prevention of many diseases is linked to the antioxidant, anticancer, antimicrobial, anti-allergic, antimutagenic, and anti-inflammatory properties of phenolic compounds.