Allylsine
Allylsine, also referred to as N6-allyl-lysine or allysine, is a derivative of the amino acid lysine that forms when the amino group of lysine reacts with reactive aldehydes such as acrolein. In this context, the allyl group originates from the aldehyde, yielding an N6-allyl-lysine adduct. It is discussed in the literature as a Maillard-type or advanced glycation end product (AGE)–type modification of lysine residues.
Formation and occurrence: Allylsine is produced during thermal processing of foods and in situations where lipid
Biological significance: In research on aging, oxidative stress, and disease, allylsine is used to assess the
Analytical detection: Allylsine is typically detected and quantified in biological samples or foods using liquid chromatography