Glycation is a term used to describe the process by which sugars bind with proteins or lipids to form advanced glycation end products (AGEs). It is a key factor in many chronic diseases such as diabetes and Alzheimer's disease. Some synonyms for glycation include non-enzymatic glycosylation, non-enzymatic glycation, Maillard reaction, protein glycosylation, protein glycation, and Amadori reaction. The term 'Maillard reaction' is commonly used in cooking and refers to the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. In medical terms, the Maillard reaction is an important aspect of glycation and is linked to the development of many chronic diseases.