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How can we fight glycation before it shows up? Cut Back On Sugar. It can be difficult to completely eliminate sugar from your diet, but there are a few ways to cut back.Increase Water Intake.Supplement Your Diet.Load Up On Antioxidants.Sleep.

Advanced glycation end products (AGEs) are proteins or lipids that become glycated as a result of exposure to sugars. They are a bio-marker implicated in aging and the development, or worsening, of many degenerative diseases, such as diabetes, atherosclerosis, chronic kidney disease, and Alzheimer's disease.

The AGE formation process, or the Maillard reaction, begins from Schiff bases and the Amadori product, a 1-amino-1-deoxyketose, produced by the reaction of the carbonyl group of a reducing sugar, like glucose, with proteins, lipids, and nucleic acid amino groups.

AGEs are compounds formed in the body when fat and protein combine with sugar. When they accumulate in high levels, they increase the risk of many diseases.

Cooking temperature is a critical factor; high-heat cooking, such as baking, roasting, frying, and grilling, is a potent promoter of advanced glycation (3). High levels of AGEs are therefore found in many common foods, such as bakery products, cooked meat, and roasted coffee (3,4).

Unlike wine or cheese, olive oil does not age gracefully. However, it does not deteriorate as rapidly or as strikingly as most edible products. Extra Virgin Olive Oil (EVOO) does last longer than other types of olive oil because it has comparatively lower acidity levels from the moment it is bottled.

Advanced glycation end products (AGEs) are a heterogeneous, complex group of compounds that are formed mainly via the Maillard reaction. The Maillard reaction occurs when reducing sugar reacts in a non-enzymatic way with amino acids in proteins, lipids or DNA.