What Are The Really Effective Anti Glycation Ingredients？

The so-called glycosylation reaction (mainly non enzymatic glycosylation) refers to the process in which the carbonyl groups on reducing sugars (such as glucose) react with free amino groups on macromolecules such as proteins, lipids, or nucleic acids to produce advanced glycation end products (AGEs). The impact of AGEs on the skin is mainly reflected in their ability to cause skin aging and dull complexion (AGEs can cause skin pigmentation by affecting the secretion of melanin).

AGEs will cross link with collagen and Elastin. The accumulation of such cross links will not only reduce the permeability of connective tissue, but also reduce the diffusion ability of nutrients and metabolic waste in the body, and increase the hardness of skin tissue, which will reduce the elasticity of the skin, and eventually lead to skin aging and wrinkles.

Research shows that AGEs first appear at the age of 20 and grow at a rate of approximately 3.7% annually, reaching 30% -50% by the age of 80. As one ages, the body's metabolism slows down and sugar accumulates. When excess sugar encounters proteins, it undergoes a series of glycosylation reactions that cause protein breakage or disruption, ultimately leading to the formation of AGEs. The direct manifestation of protein breakage or disorder is skin relaxation or wrinkling, and the accumulation of brown AGEs can make the skin dull and dull, so anti glycation is urgent.

The mechanism of action of anti glycation components includes inhibiting the formation of AGEs, accelerating the catabolism of existing AGEs or AGEs crosslinks, and blocking the biological effects of AGEs.

1. Carnosine

Reduce the level of free radicals (carnosine is an effective electron donor with metal ion chelating ability, which can form complexes with metals and limit the reaction activity of metals); React with the carbonyl groups of proteins (cross-linking of amino and amino acid carbonyls on carnosine, or clearance of modified proteins on macrophages through receptors such as RAGE).

 

2. Decarboxylated carnosine

Decarboxylated carnosine protects collagen and Elastin by inhibiting the glycosylation of structural proteins through two different targets:

Target 1: Clear glucose

Target 2: In glycosylation reactions, by competitively inhibiting the binding of reducing sugars to collagen, protecting collagen from glycosylation

 

3. Lipoic acid

Protects proteins from glucose induced glycosylation reactions, while also protecting proteins from oxidative damage by reducing the number of carbonyl groups and increasing the number of thiols.

4. Chlorogenic acid

Chlorogenic acid is a group of esters formed by some trans cinnamic acid and quinic acid, mainly targeting methyl glyoxal, which inhibits Maillard reaction in a concentration dependent manner, and ultimately inhibits the generation of AGEs. Chlorogenic acid is produced during the coffee roasting process.

5. Arginine PCA

Dual function: preventing and reversing saccharification. The 2% content can reverse glycosylation and solve skin dullness and yellowing in vitro skin experiments.

6. Collepair Danshen Leaf Extract

BASF raw material, anti sugar mechanism:

① Reduce the level of glycosylation reaction in fibroblasts: intracellular deglycylation reaction;

② Restore the function of glycosylated fibroblasts;

③ Prevent further glycation reactions by clearing free radicals.

 

Use 0.25% COLLREPAIR ™ DG can restore the distribution of Vimentin in fibroblasts.