Focused on the study of erythrocytes as sensors of the redox imbalance elicited in response to food uptake. Food safety, antioxidants and oxidative stress. Oxidative stress has important effects on multiple processes in living beings. It is one of the most important molecular mechanisms implicated in the development of human pathologies like obesity, diabetes, cardiovascular diseases and some types of cancer. The dysregulation between the production of the reactive oxygen and nitrogen species ("ROS" and "RNS") against an inefficient antioxidant capacity of cells and tissues, are among the causes that generate this oxidative stress. Nevertheless, these molecules are very important as second messengers in different molecular signaling processes, when they are produced at physiological concentrations, or they can act as very harmful molecules, when they are accumulated.