Glycation refers to a chemical reaction where sugar molecules (glucose or fructose) bind to proteins or fats or nucleic acids without the involvement of enzymes. This process can happen spontaneously in the body, particularly when blood sugar levels are elevated over a prolonged period (Lima & Baynes, 2013).

As our body lacks the enzymes to hydrolyse glycated compounds, advanced glycation end products (AGEs) can accumulate in various tissues throughout the body, including the skin, blood vessels, kidneys, and nerves (Zawada et al., 2022). At these sites, functional and structural changes in glycated proteins lead to impairing their normal activity. Additionally, AGEs can generate oxidative stress and inflammation, contributing to the acceleration of the glycation reaction and the development of several chronic diseases (Nakamura & Kawaharada, 2021).