||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. This reaction is initiated by the nonenzymatic reaction of reducing sugars with free amino groups on proteins to form Amadori products. The Amadori products undergo a variety of irreversible dehydration and rearrangement reactions, leading to the formation of advancedglycation end products (AGEs). AGEs have adverse effects on the functional properties of proteins. Many AGEs have fluorescent and covalent cross-linking properties. The accumulation of AGEs is thought to play an important role in the pathogenesis ofdiabetic patients and the aging process.The collagen that forms bone, skin, and blood vessel is also glycated.