Glucose and oxygen, two of the most essential substances for life, are also potentially dangerous to biological macromolecules: non-enzymatic glycation and damage by free radicals are two major and complementary mechanisms of dermal aging.  This reaction, also called the Maillard or "browning" reaction, is more commonly known to be responsible for the browning of food with cooking. 
In skin it results in covalent cross-links between glucose and primary amino groups of proteins such as dermal collagen, creating colored products that alter skin radiance and leading to a modification and rigidification of these structural cutaneous proteins.

Complex of plant and marine origin 

Protection of dermal structural macromolecules against two major mechanisms of aging:
• Glycation:
→ preservation of tissue supporting function,
→ prevention of "browning" reaction.
• Free radicals - induced oxidative aging.

Preservative free

Low sugar diet for a firm and radiant skin.

Formation of advanced glycation end-products (AGEs) involves also oxidation reactions induced by free radicals. In it’s turn AGEs generate free radicals and reactive oxygen species (ROS), which as well cause damage of dermal macromolecules (collagen and hyaluronic acid). Glycation and free radicals induced oxidation lead to a modification and rigidification of structural cutaneous macromolecules resulting in skin dullness, uneven skin tone, elasticity loss and wrinkles. Contemporary urban lifestyle (fast food, air pollution, smoking and UV radiation) accelerate both glycation and oxidation.

AGLYCAL™ is a unique patented association of active substances of plant and marine origin, especially selected and proven to fight two major and complementary mechanisms of aging: the glycation process and free radical attacks.
These properties make of AGLYCAL™ and excellent active for anti-aging claims: preservation of skin’s youthful appearance and texture