CHROMATOGRAPHIC AND SPECTROSCOPIC INVESTIGATION OF THE PRODUCTS OF OXIDATION OF TYROSINE WITH OZONE.

Article abstract of DOI:10.1007/BF00657696

It has been shown that ozone in low concentrations readily oxidizes aromatic amino acids both in solution and when constituents of proteins resulting in the formation of a whole series of oxidation products. Since the oxidation products are physiologically active it was of interest to study them further. In the present work the main molecular products obtained by oxidation of tyrosine with ozone are established, and possible mechanisms of their formation discussed.