Even though the process of aging is unavoidable, you can actually slow down the appearance of aging. One of the primary things you can do is to control the process called glycation. To understand glycation, you need to recognize that very harmful side effects are caused by sugar molecules that cross-link with biochemical proteins, lipids and DNA molecules in the body.
Sugar is not “sweet” for the skin
Sugar affects aging skin by the simple act of a chemical reaction that cross-links two collagen fibers, rendering both fibers incapable of easy repair. Glucose and fructose link the amino acids present in collagen and elastin, which support the health and appearance of the skin.1 The process of sugar molecules cross-linking collagen fibers is called “glycation” and is further stimulated by skin cells exposed to ultraviolet light. When sugar attaches to structural proteins, “advanced glycation end products” or “AGEs” are created.1 AGEs are now implicated for the complications of diabetes and aging, primarily by cross-linking proteins.1 The harmful effects of the AGEs on different tissues are attributed to their chemical, pro-oxidant, and inflammatory actions.3
The harmful effects of AGEs are becoming well known through scientific literature. When sugar attaches to other structures, such as proteins or fat molecules, it produces strong bonds that render the molecules very different and harmful. High levels of sugar in the bloodstream causes an irreversible cross-linking with other structural proteins, such as collagen fibers—not only in the skin but also in the blood vessels. This process causes plaque formation, thickening and loss of vascular elasticity.
The lens of the eyes are made of proteins called lens crystallins, which are particularly susceptible to the harmful effects of AGEs. Other organs that are affected include tissues of the vascular system, kidneys, eyes, heart and blood vessels, connective tissue, and skin tissues.1 Careful dietary intake and use of supplements are good methods to reduce the load of these very harmful side effects.1 Advanced glycation has also been implicated in the pathology of Alzheimer’s disease. The formation of AGEs on long lived connective tissue and matrix components accounts largely for the increase in collagen cross-linking that accompanies normal aging and which occurs at an accelerated rate in diabetes.2
Numerous studies have indicated that harmful AGE compounds are found in higher concentrations in older people and in those who consume diets high in sugar and other types of foods that have been cooked with high heat, e.g. fried or grilled foods. These high levels of AGEs are implicated in various parts of the aging process, including age-related memory loss, cardiovascular issues, and the complications due to blood sugar elevation. Recently, the effect of restricting AGE intake has been reported to increase the lifespan in animal models.3 Part of the theory as to why calorie restriction is one of the only means by which animals have been shown to increase their lifespan may be due to the fact that very low calorie diets do not produce many of these harmful AGEs. This is not yet proven.
How can you slow down internal and external aging of the skin?
The good news is that each one of us at least has some control over how quickly (or slowly) the largest organ of our bodies, ages. Here’s how:
Next week, in Part 2 of this article, we will discuss other ways, including cooking methods, that may help cut down on harmful AGEs in our diets—especially since they are in a surprising number of our typical foods.3
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*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.