Glycation

Diabetics suffer from excess sugar in the blood. This excess leads to of glycation phenomena: sugars bind to proteins. accelerate cell ageing, especially of skin ageing. Glycation in general leads to accelerated ageing of the body. All cells are affected and all mechanism slow down.
In the case of diabetes, a low-sugar diet has to be followed in order to reduce glycation, alongside an increased intake of vitamins C and E, magnesium, vitamins B1, B2, B2, B8, chromium, zinc and selenium.

Benfotiamine, a derivative of vitamin B1 (thiamine), reduces the effects of glycation in diabetics. It contributes to delaying the appearance of signs of ageing (brown spots, skin elasticity).