Celiac disease (CD) is highly prevalent chronic autoimmune disorder associated not only to genetic factors, but also diverse environmental conditions other than gluten exposure. Recent research has established a direct association of imbalances in the intestinal microbiota and breastfeeding and gastrointestinal infections as factors increasing the risk of suffering from the disease. Developments in proteomics revealed the implication of proteins responsible for cell homeostasis and oxidative stress as well as receptors that can be stimulated by biologically active food‐derived components to counteract detrimental effects caused by gliadins to intestinal cells. Alterations in the expression of these proteins and nutrient deficiencies have been found in biopsies from subjects undertaking a gluten‐free diet, revealing the need to recognize adequate intake of dietary nutrients. Moreover, data from human and animal studies evidence the regulatory effects on inflammatory processes and maturation or function of immune cells controlling intestinal cell homeostasis and oxidative stress processes exerted by several dietary components. Altogether, findings indicate that bioactive food‐derived components could help preserve physiological functionality of intestinal epithelium and its metabolic and oxidative defenses in the compromised injured mucosa and play an important role in nutritional intervention strategies to reduce the severity of the disease or increase the threshold of tolerance to dietary gluten.