Glycation occurs when sugars – not just refined sugar, but any sugar that turns into glucose in your body – are eaten, and the glucose hits the bloodstream. These sugars latch onto proteins and through this “binding” or “cross-linking” mechanism between sugar and protein, lead to stiff and brittle skin. Much of this results from large molecules generated from the glycation process which are called Advanced Glycation End products (AGEs).The more sugar you eat, the more AGEs you produce. As AGEs molecules multiply, they adversely affect proteins, including collagen and elastin, which keep skin firm and elastic.
The result is sagging, wrinkled skin.