Ascorbate is an antioxidant and hence should be able to inhibit protein glycation but at the same time ascorbate itself can glycate proteins and further some have reported to be a pro-oxidant
Christian Q. Scheckhuber
In my opinion, the anti-oxidative function of ascorbate is usually more pronounced than its glycation property. However, if the reducing cell environment becomes compromised (i. e., decrease of the ratio of reduced glutathione/oxidized glutathione) the glycation activity will prevail which then can cause AGE formation, protein dysfunction and aggregation. So the properties of ascorbate would mainly depend on additional factors. For further reading on this topic I recommend this paper: http://www.ncbi.nlm.nih.gov/pubmed/18023423
Best regards, Christian
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