Advanced glycation end products (AGEs) are a heterogeneous group of compounds formed by non-enzymatic interactions between the carbonyl groups of reducing sugars and free amino groups of proteins, lipids, or nucleic acids. Browning, fluorescence, and protein cross-linking may occur as a result of the Maillard process, which produces AGEs. AGEs can be produced in the body, but they can also come from outside the body, such as smoking and certain foods. The concept of AGEs receptor - RAGE is mentioned. In this thesis research, the theory on AGEs classifications, absorption, and toxic AGE will be reviewed. In addition, the contents of AGEs in food and beverages, the AGEs reduction in food processing will be discussed.