This well-planned, logically structured and user-friendly book provides a useful insight into the world of non-enzymatic glycation from its early stages to an advanced level, with an eye on glycating agents, their enhancers and inhibitors. All chapters are of equal interest but the chapters on dietary AGEs and effects of AGEs on bone cells provide novelty in the area of glycation. These chapters also describe characterization of the glycation and its role in different types of age-related complications and diseases. A chapter on synthetic and plant-based natural inhibitors of glycation is also presented. Written by a team of experts, this book makes the readers aware of the glycation process in various diseases and complications and creates enthusiasm in teaching key lessons to students of life and medical sciences. With the use of tables, figures and references, and a concise overview of the glycation mechanism and its inhibition on a single platform, this book is ideally suited as a resource for research and teaching purposes as well as contributes to knowledge of glycation inhibitors for controlling disease complications.