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. 2020 Dec 25;10(1):40. doi: 10.3390/foods10010040

Figure 1.

Figure 1

Proposed site-specific metal-catalyzed oxidation of protein amino acid residues. The illustration shows iron-catalyzed radical formation and carbonyl generation from oxidized lysine residues. A modified drawing from [51]. P: protein; ROOH: peroxide; Red: reducing compound.