Apricot kernel oil Prunus armeniaca, originally from Central Asia, called in other ways, damask, apricot or albergero. Its origin is mainly in C ...
When we talk about getting old, one of the protagonists is always taken into account. Oxidative damage. Its causes include UV rays, pollution, blue light and tobacco smoke. However, there is another mechanism that produces premature aging that not everyone is aware of. Glycation. This is a chemical reaction that occurs between the proteins of the skin, which is collagen and elastin, and sugar in the blood.
Thus, glycation and its AGEs collaborate with premature aging. And with the loss of firmness. But there are things you can do to help prevent the damage that glliation does.
Glycation was discovered by Maillard. French chemist who observed that in the presence of sugar, food loses certain amino acids. One way to recognize glycation is in the kitchen. When a food turns brown when exposed to the cooking medium, it means that there is a glycation reaction between its sugars and its proteins.
For these reasons, spend less time in the sun and try to avoid foods that are high in sugar. The same effect that occurs in food, is the same effect will be exerted on your skin.