Glycation is a form of chemical reaction in which a sugar bonds to a protein or lipid. There are many forms of sugary molecules floating around in our metabolism, but broadly the role of glycation in aging might be divided into two portions, both of which involved what are known as advanced glycation endproducts (AGEs). In the first, short-lived AGEs produce chronic inflammation and otherwise disrupt cell function through their interaction with cell surface receptors such as RAGE and RANKL. This is a prominent feature of metabolic syndrome, type 2 diabetes, and other pathological states of metabolism. In the second, long-lived AGEs accumulate slowly over time, linking together molecules in the extracellular matrix and as a consequence altering the structural properties of tissue. This may be most important in skin and blood vessels, where it contributes to loss of elasticity, but is also apparent in cartilage and bone, where it causes loss of strength and resilience.
Glycationlipidmetabolismadvanced glycation endproducts (AGEs)chronic inflammationreceptorsRAGERANKLmetabolic syndrometype 2 diabeteslong-lived AGEs accumulate slowly over timeextracellular matrixcontributes to loss of elasticity
In the first case, the solution is to eat less and lose weight, as this can address near all of the prevalent problems related to metabolic disorders in