Glycation

Glycation is the non-enzymatic attachment of sugars such as glucose or fructose to proteins, lipids, or nucleic acids. Through the Maillard reaction it generates unstable Schiff bases, then Amadori products, and ultimately advanced glycation end-products. Glycation stiffens collagen, impairs enzyme activity, and disrupts cell signalling. Driven primarily by hyperglycaemia and elevated glycaemic load, it accelerates skin ageing, vascular stiffening, and diabetic complications.