Did you know that Glycosylation is possibly the single biggest contributor to cross-linked wrinkles?
As we age the storage of excess sugars in the body shift to the connective tissues of the skin. These excess sugars pool around healthy skin cells and crystallise, causing a weight on the collagen thus reducing elasticity and normal cell proliferation.
The skin then starts to collapse into deep folds and wrinkles, and thus creates the condition known as Glycosylation; often refereed to as the ‘sugaring’ effect of the cells.
This is because excess glucose undergoes a chemical change to become the not-so-becoming glycosyl: a free radical!
So there you have it… the two main contributors of cross-linkage wrinkling and ageing skin: free radicals and Glycosylation!
There is hope though, to be revealed in blogs to come….