Specialists from the Faculty of Civil Engineering and Environmental Sciences of the Białystok University of Technology, together with the Institute of Agricultural and Food Biotechnology in Warsaw, are implementing the project “Research on the causes of the increase in antioxidant properties of natural compounds present in food under the influence of complexation with microelements”, co-financed by the National Science Center with the amount of 1, PLN 6 million under the OPUS20 competition.

The goal of scientists is to improve food quality and nutritional effects by deactivating excess free radicals in food and the human body. The researchers emphasize, that the excess of free radicals leads to a disturbance of the oxidation-reduction balance and, consequently, to the development of a number of diseases. Free radicals may damage cell membranes, proteins, lipids, polysaccharides, DNA and increase the risk of developing cardiovascular diseases, diabetes, Parkinson’s or Alzheimer’s diseases.

The conducted research will facilitate the search for new, effective antioxidants in food technology and human nutrition.