The in’s and out’s of cross-linked wrinkles!

Screen Shot 2014-06-10 at 10.42.09 AM

Did you know that Glycation 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 crystallize, 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 Glycation; often referred 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 aging skin: free radicals and glycation!

There is hope though, to be revealed in blogs to come….

Leave a Reply