What you need to know about the unhealthy wrinkle-making habit

What you need to know about the unhealthy wrinkle-making habit



As overwhelming as it may seem, eating sugar is one of the main causes of wrinkles that all women consume.

Most people believe that sugar can cause obesity and caries.

Unfortunately, its effects on the body are much wider, as among others it is blamed for premature aging.


Of course, many factors are responsible for wrinkles such as age radiation, smoking, alcohol, frequent makeup, etc. The sun's radiation is considered to be the main cause.

However, sugar has its own share of the scars that aging leaves on the skin. This is due to a biological process called glycosylation.


What is glycosylation?


The process called glycosylation is a non-enzymatic reaction between sugars and proteins, which causes damage to cells.

Our body uses sugars as "fuel". However, when large amounts are accumulated in the body, the glucose molecules are joined to the protein molecules, producing the final products of advanced non-enzymatic glycosylation. English terminology is Advanced Glycation end Products (AGEs).

When the products of this process accumulate, they cause damage to nearby protein fibers.

Indeed, the most vulnerable protein fibers are collagen and elastin, which provide elasticity, hydration and firmness to the skin.

In addition to wrinkles, glycosylation is responsible for various conditions associated with aging such as atherosclerosis, cataracts and Alzheimer's.



Beware of cooked meat!


The glycosylation process can also occur by cooking the meat at elevated temperatures.

This is an additional reason that fried or grilled foods can be converted into glycotoxins.

Meat is certainly the biggest culprit, but all foods cooked at extremely high temperatures become toxic.






S.F. Ige, R.E. Akhigbe et al, (2010), The Role of Yperglycemia in Skin Wrinkle Formation: Mediation of Advanced Glycation End-Products, Research Journal of Medical Sciences 4 (5): 324-329, Medwell Journals.


Singh R., A. Barden et al , (2001), Advanced glycation end-products: a review, Springer Link, https://link.springer.com/article/10.1007/s001250051591

Pin It

Search for articles

Follow Us

We use cookies for a better browsing experience. We are GDPR compliant.

Εγγραφείτε & Κερδίστε ένα δώρο έκπληξη!