Glycation

Glycation is a chemical reaction in which sugar molecules bind to proteins without the control of an enzyme, gradually stiffening and damaging those proteins. In skin it is considered one of the internal drivers of visible ageing.

When excess sugars circulate in the body, they attach to structural proteins such as collagen and elastin. Over time these bonds mature into stable compounds known as advanced glycation end products, often abbreviated as AGEs. AGEs cross-link neighbouring protein fibres, making collagen brittle and less able to spring back. Because collagen and elastin give skin its firmness and elasticity, their impairment is associated with loss of resilience, a duller and more yellowed tone, and deeper lines. Glycation also tends to compound other ageing pathways, since damaged proteins can generate oxidative stress and are harder for the body to repair or replace.

Glycation cannot be entirely reversed once AGEs have formed, so approaches focus on limiting new damage and supporting overall skin quality. General directions include a diet moderate in rapidly absorbed sugars, sun protection, since ultraviolet exposure accelerates related damage, and topical antioxidants that help counter the oxidative component.

• Antioxidant ingredients such as vitamin C and niacinamide are commonly discussed in this context.
• Consistent sun protection remains a foundational, well-supported measure.

No topical can dissolve established cross-links, so prevention and barrier support are emphasised over promises of undoing existing changes.