How glycation ages your skin. Understanding AGEs and the scorching of skin.

Glycation is the process by which proteins bond with excess sugar and degrade. In cooking terms, the same mechanism that causes food to brown and scorch (the Maillard reaction) is happening inside your skin.

The degraded proteins produced by glycation are called AGEs (Advanced Glycation End-products). Once formed, AGEs are almost never broken down inside the body — they accumulate in the skin continuously.

When AGEs accumulate, collagen fibers stiffen and lose elasticity. This is one cause of deep wrinkles and sagging.

AGEs also carry a yellow-brown pigment, causing skin dullness and yellowing. Skin appearing more yellowish with age is a sign of advancing glycation.

Furthermore, AGEs trigger inflammation and worsen oxidative stress. Oxidation and glycation form a vicious cycle that mutually accelerates each other.

High-sugar diets (white rice, bread, sweets) cause sharp blood sugar spikes, accelerating AGE production.

High-temperature cooking (grilling, frying) also increases AGEs in food, which then enter the body.

UV rays also promote glycation. Oxidation and glycation often advance simultaneously from the same external triggers.

The foundation of glycation care is avoiding rapid blood sugar spikes: eat vegetables first, choose low-GI foods, limit excessive sugar intake.

For topical care, carnosine, blueberry extract, and aminoguanidine have anti-glycation properties. Strengthening barrier function can also suppress the inflammatory cascade caused by AGEs.

Since oxidation and glycation often advance together, combining antioxidant and anti-glycation care is important. CHROSNOF evaluates the strength of glycation in your aging pattern and indicates care priorities.