Glycation is a slow, naturally-occurring process which affects the structure and activity of proteins. It is a process where reducing sugar molecules react with free amino groups of proteins, leading to the formation of irreversible cross-linked molecules called AGE (advanced glycation end-products).
Although a natural process, other factors can also promote the glycation process, such as diets that are high in sugar, ageing, oxidative stress such as UV-induced lipid peroxidation.
In the skin, glycation results in the formation of rigid bridges between structural proteins such as collagen and elastin; making the dermis proteins stiffer and more brittle.
This results in loss of elasticity and suppleness of the skin and the appearance of fine lines & wrinkles.
We utilise a liposomal complex combining carnosine, an antioxidant and anti-glycation substance with 2 powerful oil-soluble antioxidants (silymarin and tocopherol).
It is able to inhibit lipid peroxidation and helps prevent and slow down the glycation process, preventing oxidative ageing.
- Carnosine is a dipeptide that occurs naturally in our body and helps inhibit the cross-linking of proteins, induced by reducing sugars and reactive aldehydes.
- Polyphenol silymarin is the major active substance of milk thistle. This polyphenol supports physiological antioxidants and radical scavengers such as glutathione and superoxide dismutase and is also able to capture and neutralize free radicals.
- Tocopherol is naturally present in the skin. Located in cellular membranes, it helps protect skin lipids against peroxidation and maintains the barrier function.
The liposomal form found in a few of our products increases the bioavailability of all compounds, thanks to the small size of the liposomes, and their high affinity to the stratum corneum.
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