Mushroom compounds help slow the buildup of advanced glycation end-products (AGEs), harmful sugar–protein byproducts linked to aging, diabetes complications, and chronic inflammation. This review shows that polysaccharides, phenolics, and antioxidants from mushrooms like reishi, chaga, oyster, and phellinus consistently reduced AGE formation in lab and animal models, in some cases outperforming standard antiglycation controls while remaining stable during food processing. Together, these findings position mushrooms as practical, diet-level tools for reducing glycation stress tied to metabolic and age-related disease.