Antioxidants such as carotenoids (vitamin A precursors) and tocopherols (vitamin E) are essential to the health of humans and animals, ensuring normal development and maintaining cellular homeostasis. Because we lack the ability to synthesize these important compounds, however, antioxidants must be obtained through dietary sources. Maize (Zea mays L.) kernels are a rich source of both carotenoids and tocopherols. These potent, naturally occurring antioxidants play key protective roles in the maturing kernel, stabilizing the membranes of plastids (starch and fatty acid synthesis) in the endosperm and preventing oxidative damage to lipids stored in the embryo and aleurone. Common isoprenoid precursors lead to the tocopherol synthesis pathway and to the carotenoid and abscisic acid (ABA) synthesis pathways. ABA regulates many developmental and physiological processes in the kernel by means of Viviparous 1 (VP1), including but not limited to kernel maturation, repression of germination, and accumulation of maturation sugars. Maturation sugars have been proposed to help protect maize kernels against damage during desiccation and storage. Here, we review maturation sugars, carotenoids, and tocopherols in relation to maize kernel quality development for seed, food, and feed.