o:31814 Food antioxidants and their interaction with human proteins en 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. food antioxidants, human proteins, fibrinogen 1552100 978-86-7834-408-4 2023-11-27T11:45:17.517Z 44 yes 46 Olgica Nedić University of Belgrade, Institute for the Application of Nuclear Energy INEP, Serbia doktor biohemijskih nauka 0000-0003-2042-0056 Tanja Ćirković Veličković University of Belgrade, Faculty of Chemistry, Center of Excellence for Molecular Food Sciences, Department of Biochemistry, Serbia person Milan Nikolić University of Belgrade, Faculty of Chemistry, Center of Excellence for Molecular Food Sciences, Department of Biochemistry, Serbia person Mirjana Radomirović University of Belgrade, Faculty of Chemistry, Center of Excellence for Molecular Food Sciences, Department of Biochemistry, Serbia person Simeon Minić University of Belgrade, Faculty of Chemistry, Center of Excellence for Molecular Food Sciences, Department of Biochemistry, Serbia person Ana Penezić University of Belgrade, Institute for the Application of Nuclear Energy INEP, Serbia doktor biohemijskih nauka person 0000-0002-2539-4507 Nikola Gligorijević University of Belgrade, Institute for the Application of Nuclear Energy INEP, Serbia person application/pdf 2772860 https://phaidrabg.bg.ac.rs/o:31814 no yes 1 70 92000004 11A29 11A2905 11A19 11A1903 1st European Symposium on Phytochemicals in Medicine and Food (1-EuSPMF)-Book of Abstracts University of Belgrade-Faculty of Agriculture, Belgrade, Serbia 2022