Horticultural crops are a major source of bioactive compounds that promote human health and protect against chronic diseases. Fruits, vegetables, and herbs contain high amounts of phenolics, flavonoids, carotenoids, and vitamins with strong antioxidant and anti-inflammatory activities. Recent developments in plant breeding, biotechnology, and sustainable cultivation have enhanced the accumulation levels as well as the stability of these compounds. In addition to this fact, postharvest management along with modern innovative food processing techniques ensure the functional integrity of these compounds; thus, allowing for an integration approach to develop functional foods based on nutritional quality combined with health-promoting benefits. In general terms horticultural plants act as a connector between horticultural science, biotechnology, and preventive nutrition towards a healthier world.