# Glycation

Glycation is the non-enzymatic sticking of sugars, like glucose or fructose, onto your proteins, fats, or DNA. Through the Maillard reaction, it first makes unstable Schiff bases, then Amadori products, and finally advanced glycation end-products (AGEs). Glycation stiffens collagen, hampers enzymes, and disrupts cell signals. Driven mainly by high blood sugar and a high glycemic load, it speeds skin aging, artery stiffening, and the complications of diabetes.

## Sources

- Brownlee M, Cerami A, Vlassara H. (1988). Advanced Glycosylation End Products in Tissue and the Biochemical Basis of Diabetic Complications. New England Journal of Medicine. https://doi.org/10.1056/NEJM198805193182007
- Goldin et al.. (2006). Advanced Glycation End Products: Sparking the Development of Diabetic Vascular Injury. Circulation. https://doi.org/10.1161/CIRCULATIONAHA.106.621854

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_Canonical: https://longevity-switzerland.com/en/glossary/glycation · Part of Longevity Cities · Updated 2026-06-22_