https://phaidrabg.bg.ac.rs/o:31814 application/pdf 2772860 bytes 2022 Food antioxidants and their interaction with human proteins All rights reserved info:eu-repo/semantics/conferenceProceedings 1st European Symposium on Phytochemicals in Medicine and Food (1-EuSPMF)-Book of Abstracts food antioxidants, human proteins, fibrinogen Nedić, Olgica Ćirković Veličković, Tanja Nikolić, Milan Radomirović, Mirjana Minić, Simeon Penezić, Ana Gligorijević, Nikola ABSTRACT Health, disease and ageing are tightly connected with a redox balance. Oxidative stress underlines diabetes, cardiovascular, neurological and other diseases. Edible plants contain an array of compounds which express antioxidative activity, directly correlated with their structure capable of accommodating or releasing electrons. These compounds are often not freely soluble in an aqueous medium, such as human plasma, and interact with host molecules. eng University of Belgrade-Faculty of Agriculture, Belgrade, Serbia