How do you stave off glycation? Supplementation? Not overcooking foods?
There's two kinds of Advanced Glycation Endproducts (AGEs) to consider: The ones that form outside the body, from cooking, which result in inflammatory problems, and the ones formed inside the body, which result in damage to skin, vasculature, tendons, and other important things. You can avoid the external AGEs by using lower temperature cooking methods, or going raw if feasible. Helen Vlassara has done a lot of the science in this area, and has a low-AGE cookbook that's worth looking at.
The internal AGEs are harder to avoid entirely, but can be reduced. The most important kind are formed when sugars in your blood react with long-lived proteins like those in the extracellular matrix. There are two avenues of control: The first is keeping your blood sugar under control. Diet is the first line of defense there, and there are drugs that can be used, like metformin or acarbose. The second avenue of control is catching the AGEs in the act of formation, and providing something that they can react harmlessly with. These compounds are often called "anti-glycation agents". Some examples are Carnosine and Benfotiamine.
I've only scratched the surface here- there have been a lot of discussions about AGEs in these forums over the years that are still there, if you use the forum search tool (found under "Topic Search" in the left-side menu.