Advanced Glycation End Products

The non-enzymatic reaction of reducing carbohydrates with lysine side chains and N-terminal amino groups of macromolecules (proteins, phospholipids and nucleic acids) is called the Maillard reaction or glycation.  The products of this process, termed advanced glycation end products (AGE), adversely affect the functional properties of proteins, lipids and DNA. 

We offer a variety of assays to study universal AGE formation (e.g. our AGE ELISA Kits) as well as specific AGE species such as CML, CEL and MG.