Advanced Glycation End (AGE)-products, have been known already for a long time, since Louis Camille Maillard described the browning reaction that occurs during the heat treatment of food in the early 1900s, but our knowledge of AGEs has only increased significantly in the last 25 years. Nowdays, we already realized that AGEs are found not only in food but they were produced by a normal metabolism too. When they accumulate in large quantities in tissues, they can be harmful to the human body, since they are involved in the pathogenesis of many diseases.  Kulcsszavak: előrehaladott glikációs végtermékek, Maillard-reakció, glikáció, AGE, bőr autofluoreszcencia