How can glycation of proteins and fats contribute to aging?

Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.

What causes our skin to wrinkle as we age? — human aging Overview of why skin ages.

The glycation theory of aging posits that glucose serves as a mediator of the aging process. Glycation is a nonenzymatic process in which simple sugars bind to molecules such as proteins and lipids.1

This reaction, which shares similarities with the Maillard reaction—a process known to reduce protein solubility and nutritional availability in food products—has a profound cumulative effect over a lifetime. By binding to these essential biological molecules, glycation may impair their function, contributing to physiological decline. The impact of this process is thought to be significant, as evidenced by the shorter life spans and health complications observed in individuals with elevated glucose levels, such as those with diabetes mellitus.123