In 1912, Louis-Camille Maillard, a French chemist, conducted a simple experiment in his alb and demonstrated that a glycation reaction in foods occurs through heating sugar and amino acids. This chemical reaction has thus been called Maillard Reaction or simply glycation. 

The term Advance Glycation Endproduct (AGEs) was introduced to describe the end products of glycation. Now it is known that AGEs are also formed non-enzymatically under normal physiological conditions in living organisms that AGE comprise a large group of highly damaging molecules. Glycation actually plays a key role in wellness and healthy aging, a role that can fortunately be actively managed through diet and lifestyle.