Requirements for vitamins in modern intensive swine production are still based on genetically outdated lines of pigs and production conditions which have changed dramatically during the last 30 years. This chapter describes recent advances related to the role of vitamins and their importance for some aspects of oxidative mechanisms, especially in relation to the development and competence of the immune system. The chapter outlines the potential contribution of both fat-soluble and water-soluble vitamins and offers new perspectives on the relationship between vitamins and antioxidation capacity.