Chlorinated Phospholipids and Fatty Acids: (Patho)physiological Relevance, Potential Toxicity, and Analysis of Lipid Chlorohydrins

Figure 7

Overview of generated radical species by the reaction of HOCl and different biomolecules. The HOCl-induced chlorination of free amino acids (a, [66]), proteins (b, [66]), nucleosides (c, [67]), glycosaminoglycans (d, [68]), and PLs (e, [69]) leads in various consecutive reactions (implied by three arrows) to different radical species which may cause oxidative stress and favor the development of many diseases.

(a)

(b)

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(e)