99124-76-2Relevant academic research and scientific papers
Bound malondialdehyde in foods: Bioavailability of the N-2-propenals of lysine
Giron-Calle, Julio,Alaiz, Manuel,Millan, Francisco,Ruiz-Gutierrez, Valentina,Vioque, Eduardo
, p. 6194 - 6198 (2002)
The lipid peroxidation product malondialdehyde is mostly bound to proteins in foods as an N-2-propenal derivative that is released as N-ε-(2-propenal)lysine by digestive enzymes. N-2-Propenals have been identified as the major forms of malondialdehyde in
