In 1996-1999, we set up the basis for the study of antioxidant/anticarcinogenic activity in molecular and cellular level of different natural antioxidant extracts. Afterwards, in the context of grants from GSRT, that were completed recently the antioxidant properties of extracts from different Greek grape varieties were investigated. The results from the previous studies were reported in different publications reporting the interesting antimutagenic and antioxidant activity of white grape varieties that has not been known so far. The aim of the previous studies, at first, was to prove using different assays in molecular and cellular level that the extracts had antioxidant activity. After that, we tested the activity of the extracts in whole organisms. For the previous purpose, we had to develop a system that increases the oxidative stress without involving a pathological condition and at the same time to be manifested and stopped intentionally. We thought that this could be achieved through the exercise. Thus, we performed a number of studies to analyze both the mechanisms and markers of oxidative stress in different human groups submitted in aerobic and anaerobic exercise, and consequently in different levels of oxidative stress. Thus, we had a model of developing oxidative stress and so we could pass to the next stage that is considered the most interesting. Namely, to examine which from the active extracts tested in a cellular level have also activity in vivo and what is the mechanism of action. Also, we aim to investigate by measuring different oxidative stress markers if the extracts affecting the increased oxidative stress in the selected human groups also develop an environment that is in pace with a better health status. Finally, we use the technology of proteomics to investigate the effect of different extracts exhibiting antioxidant activity on a protein expression level and to characterize on close examination the previous activity. Moreover, research is carried out for the development of biofunctional foods based on the personal oxidative stress profile of patients.