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The book attempts to address, the advanced glycation end-products (AGEs) which are the final products of the non-enzymatic reaction between reducing sugars and amino groups in proteins, lipids and nucleic acids. This book introduces the Maillard reaction, the process of formation of AGEs and its harmful effects on human health. As AGEs can cause undesirable diseases or disorders, it is necessary to investigate AGEs inhibitors to offer a potential therapeutic approach for the prevention of diabetic or other pathogenic complications. Typical effective AGEs inhibitors with different inhibition mechanisms are also reviewed in this book. Synthetic compounds, natural products and nanoparticles have been evaluated as inhibitors against the formation of AGEs. Further, the molecular docking studies reveals that masking of lysine and arginine residues is one of the possible mechanism responsible for the potent antiglycation activity. However, the side effects of synthetic AGEs inhibitors prompt serious health concerns. Hence, natural products are more promising to be developed as potent AGEs inhibitor.