And the more glucose spikes we have.... The more glycation happens. And the faster we age #glycation
From birth, our bodies undergo a continuous process that resembles cooking. Though this might initially sound unusual, it's a key part of human biological aging.
Glycation is a biochemical reaction where sugars bind to proteins or lipids. It contributes to the aging process through the gradual browning of body tissues.
At birth, a human's cartilage appears white. Over time, as glycation progresses, this tissue tends towards a brown color in individuals who reach a century in age.
"We glycate, we brown as we age," says an expert while describing this natural transition.
As age progresses, glycated proteins build up in the body, further contributing to the "fully cooked" state of full biological aging, often correlating with eventual mortality.
- Dietary choices high in sugars
- Metabolic conditions
- Oxidative stress causes
Understanding glycation's impact on aging helps in determining lifestyle choices and dietary patterns that may slow down the unwanted effects associated with aging.
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