Glycation is a non-enzymatic chemical reaction in which sugar molecules (like glucose) bind to proteins or lipids, forming compounds called Advanced Glycation End-products (AGEs). In skin biology, AGEs cause collagen fibres to become stiff, cross-linked and discoloured, reducing elasticity and resilience. Over time, this leads to wrinkles, loss of firmness and dull skin tone. The Maillard reaction (the same browning reaction in cooking) is a visible example of glycation chemistry. Diets high in sugar and fried or roasted fats accelerate AGE formation, while antioxidants and certain phytochemicals like rutin, EGCG and curcumin help inhibit it.