3-Deoxyglucosone is primarily used in research related to glycation processes, which are crucial in understanding the development of various diseases, particularly diabetes and its complications. It serves as a key intermediate in the Maillard reaction, helping scientists study the formation of advanced glycation end-products (AGEs) that contribute to tissue damage and aging. Additionally, it is utilized in the food industry to investigate the browning and flavor development in cooked or processed foods. Its role in biochemical pathways also makes it valuable in studies focused on metabolic disorders and oxidative stress. In the cosmetics industry, 3-Deoxyglucosone is employed to study the impact of AGEs on skin deterioration, supporting the development of anti-aging products and skin protection formulations.