How does glycation of proteins and fats by glucose contribute to aging?

The glycation theory of aging proposes that glucose acts as a fundamental mediator of the aging process. Glycation is a nonenzymatic reaction in which simple sugars, such as glucose, bind to essential molecules like proteins and lipids.1

This process has a profound, cumulative effect over the course of an organism's life. While the specific mechanisms of aging are complex, the impact of glycation is often compared to the physiological changes observed in diabetic humans, who experience elevated glucose levels and, consequently, shorter life spans.1

Furthermore, structural proteins such as collagen are known to undergo age-related changes, including the formation of cross links between fibers. These cross-linking processes, which alter the structural integrity of tissues like skin, bones, and connective tissue, are a key feature of biological aging.2