The Maillard reaction that starts from the glycation of protein and processes to the formation of advanced glycation end products (AGE) are linked to aging and chronic diseases, like diabetes mellitus, atherosclerosis, neurodegeneration ect. This review summarizes recent discoveries concerning AGE formation pathways, methods of determination, the mechanism of detoxification and metabolic fate. Interaction between AGE and its receptors as well as their consequences are also presented.