Supervisor: NAGY, Veronika
Carotenoids are natural antioxidants and their biological activity can be enhanced by chemical modifications. So-called kappa-carotenoids, which are mainly responsible for the red colour of paprika species, are among the best antioxidants, however, their synthetic modifications have not been studied yet. We focus on the covalent coupling of carbohydrates, fullerenes, or antibiotics to carotenoids with kappa-end group, and other naturally occuring carotenoids. The synthesized products will be studied as antioxidants in vitro and in vivo.