Glycation occurs in all living cells. The process of glycation, also known as non-enzymatic glycosylation, is normally regulated by enzymatic activity, which is necessary to regulate the metabolic functioning of molecules. Glycation occurs when excess glucose molecules stick to collagen and elastin fibers, forming Advanced Glycation End-products (A.G.E.), also known as "glycotoxins." Young collagen and elastin is cross-linked in a particular way that promotes firmness and flexibility. Once these collagen and elastin fibers in the skin are glycated, they lose their normal functions. The body cannot break them down and replace them, so they become stiff and brittle, resulting in wrinkles and sagging, thinning skin. In general terms, glycation inhibits collagen production, produces free radicals, and increases inflammation, causing skin-sagging and wrinkles.
There are ingredients that have been found to inhibit glycation and increase collagen production, such as Carnosine, Calcium Pyruvate, and Pro-Xylane. Plant extracts such as Cinnamon, Black Pepper, Ginger, and Green Tea have also been shown to prevent glycation.
Ingredients that inhibit glycation:
Calcium Pyruvate is a natural supplement that combines Pyruvic Acid with Calcium. It aids the body in the conversion of sugar and starches into energy, thus preventing glycation.
Cinnamon contains numerous flavonoids, including procyanidins, that inhibit the formation of Advanced Glycation End-products.
Piperine, the active phenolic compound in Black Pepper Extract acts as an anti-inflammatory and prevents the accumulation of Advanced Glycation End-products.
Ginger is an herb that strengthens collagen and elastin and prevents glycation.
, Green Tea
, and Blueberry
are also used to inhibit glycation.