Glycation, a mechanism of skin aging

Also called "the Maillard reaction", the glycation phenomenon is little known, although it is at the heart of aging mechanisms. It is a chemical reaction resulting from the binding of sugars to proteins. These can alter their structure by fixing them, which can then lead to a loss of their function. This step is commonly called protein caramelization.

To better understand and illustrate this phenomenon, we can take the example of toasted bread. Under the heat of the toaster, the proteins present in the flour bind to the sugar molecules in the Maillard reaction process. It is this reaction that gives toasted bread its crunchy texture!

These glycation products are called AGEs (Advanced Glycation End-products). They can form naturally in our body, but especially in cases of significant blood sugar spikes and mostly through diet.

The problem with AGEs is that once produced, a return to the initial state is impossible! They result from an irreversible chemical reaction and the only way to eliminate them is to excrete them in the urine. AGEs therefore accumulate in the body by modifying and preventing our cellular receptors from functioning properly. These AGEs are the cause of many signs of aging and multiple complications of chronic diseases.

The causes of aging are categorized into two: intrinsic factors such as genetic and hormonal factors, and extrinsic factors directly related to our habits (diet, sun exposure, stress, pollution…).

Glycation is at the heart of these two factors. Exposure to UVs, genetic and hormonal factors therefore worsen this phenomenon.

From an aesthetic point of view, AGEs are responsible for wrinkles, fine lines, and brown spots. By stiffening our collagen proteins, glycation will make the skin less supple and stiffer. It will then lose its natural elasticity. Unfortunately, collagen proteins are present throughout the body and the skin is not the only affected organ.

The brain, the lens and the vessels are also affected. This results in increased development of cardiovascular diseases, causing complications of diabetes and neurodegenerative diseases.

 1) Food

It is essential to pay particular attention to one's diet to combat the phenomenon of glycation. Indeed, certain foods and cooking methods produce derivatives and promote the Maillard reaction, so they should be limited.

Baking and barbecuing should be avoided. Browned, gratinated, and caramelized foods can increase the amount of glycation products by 10 times!

All foods with a high glycemic index such as sweet desserts, jams, pizzas, potatoes, cola or malt-based drinks, grilled meats, also promote this phenomenon.

To combat glycation, steaming and low-temperature cooking should be preferred.

Some foods would also have an anti-glycation effect such as blueberries, grapes, onions, leeks, garlic, cabbages, and certain spices like rosemary, turmeric, cinnamon, thyme….

2) The Absolute D-Glyc from D-LAB NUTRICOSMETICS

The Absolu D-Glyc is an innovative formula that acts against the harmful effects of sugars on proteins, the famous “protein caramelization.” The Absolu D-Glyc provides two molecules, L-Carnosine and Carcinine, which are molecules produced by our body from amino acids but become scarce with aging. This formula has a double action against glycation: it reduces it and de-glycates proteins altered by sugar.

De-glycation is the process of freeing glycated proteins by restoring their natural integrity. Carcinine acts on glycated proteins to release them from sugar, allowing them to resume their essential structural role in the skin.

By reducing glycation, Absolu D-Glyc visibly reduces the signs of aging.

3) The Absolu Hyaluronic + D-GLYC combination to feel good at your age

With age, cellular regeneration slows down and the skin loses its ability to retain water. The combination of Absolu Hyaluronique and Absolu D-Glyc supports, improves, and preserves the health of your skin by deeply rehydrating it. 

This pro-age Duo supports the skin by taking into account the biological phenomena of aging occurring at the cellular and molecular level. It then becomes smoother, plumper, and firmer.

4) Sport

In addition to the advice given above, regular physical activity also plays a role in fighting glycation and is always beneficial for the body!

Indeed, exercising for 150 minutes (minimum) per week reduces the level of glycated hemoglobin.

Your best pro-age allies are therefore a quality diet, good supplements, and regular physical activity!