Glycation is a spontaneous non-enzymatic reaction of free reducing carbohydrates with free amino groups of proteins, nucleic acids, and lipids, which results in the formation of Amadori products (Figure ). Further, these Amadori products go through an assortment of irreversible dehydration and reorganization reactions leading to the development of advanced glycation end products (AGEs). The glycation reaction leads to protein function deficit and reduced elasticity of biological tissues such as blood vessels, skin, and tendons. The glycation process is augmented in the presence of hyperglycemia and oxidative stress. Since there are no enzymes to eliminate glycated products from the organism, glycation comply with the theory that the accumulation of metabolic waste promotes aging. A set of exemplary Advanced Glycation End products (AGEs) are listed in Table , along with the number of related documents in the CAS Content Collection.