A French scientist, Louis Camille Maillard, discovered the process of glycation, aka Maillard reaction, which is a non-enzymatic chemical reaction between amino acid groups of proteins and reducing sugars. Glycation leads to the formation of advanced glycation endproducts (AGEs) through the formation of unstable Schiff bases, glycated proteins, and various other intermediates dominated by calbonyl compounds; such as 3-deoxyglucosone (3DG), glyoxsal (GO), methylglyoxsal (MGO), glyceraldehydes and glycolaldehyde. These non-enzymatic chemical reactions between reducing sugars and proteins, in turn  egenerate tissue proteins and impair their function. Glycation occurs to various proteins such as hemoglobin, albumin, keratin, globulin and collagen, and the glycated proteins lead to the formation of advanced glycation endproducts.