Advanced glycation end products (AGE) are formed during the Maillard reaction where reducing carbohydrates react with lysine side chains and N-terminal amino groups of various macromolecules, particularly proteins (Figure 1). The advanced glycation end products can adversely affect the fuction of these macromolecules. One of the most prevalent advanced glycation end products, N-epsilon-(Carboxymethyl) Lysine, has been implicated in oxidative stress and vascular damage.
Our OxiSelect™ Advanced Glycation End Product ELISA kit is designed for rapid detection and quantitation of advanced glycation end product protein adducts. The quantity of AGE adduct in protein samples is determined by comparing its OD with that of a known AGE-BSA standard curve.
