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. 2015 Dec 3;59:10.3402/fnr.v59.29240. doi: 10.3402/fnr.v59.29240

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© 2015 Matilde Alique et al.

This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 International License, allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

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Fig. 1 — LDL modifications. (a) Oxidation: oxidized product-induced native LDL oxidation and modifications of apoB amino acids. (b) Glycosylation: modification of LDL and apoB by advanced glycosylation end-products (AGEs). (c) Carbamylation: cyanate from urea, which binds to NH2 groups in proteins – inducing their carbamylation – is generated by spontaneous dissociation from urea.