Iron Chelates and Unwanted Biological Oxidations,
by Kevin D. Welch and Steven D. Aust, Department of Chemistry and Biochemistry Biotechnology Center, Utah State University

"...Conclusions

• The reactivity of iron is highly dependent upon its ligand environment. Any change in the ligand environment of iron, such as pH, buffer, or chelator, will effect its reactivity.

• Biomolecules do not autoxidize. Their oxidation is mediated by transition metals such as iron.

• Iron can mediate the oxidation of DNA and protein. DNA and most likely protein are oxidized by the hydroxyl radical.

• Iron appears to have a direct effect on the oxidation of lipids. Lipids can be oxidized by the hydroxyl radical but some type of Fe(II)-O2- Fe(III) complex also promotes lipid peroxidation.

The iron-mediated oxidations of DNA, protein, lipid, and organic chemicals do not occur via the same mechanism."

learn more: http://www.sfrbm.org/frs/AustIronChelates.pdf