Polyphenolic compounds present in food have been widely investigated because of their health benefits as antioxidants, in particular their role in the prevention or treatment of chronic diseases. The current bibliographic investigation presents a collection of the main sources of ellagic acid, as well as structural and safety features related to its applications on dietary. The quantitative information has been compiled in databases of food composition directed to different professionals such as dieticians, innovative food-producing industries, agronomists, botanists, etc. General issues of the importance of structure activity relationship and cheminformatics studies related to Food Science were described. New biotechnological methods applied to obtain ellagic acid from agro-industrial waste, were also analyzed. Different aspects of efficacy and safety of ellagic acid as diet-derived antioxidant are presented and discussed.