Sugars, particularly trehalose, are effective in stabilizing dry phospholipid bilayers and proteins. This review discusses the mechanisms by which sugars protect these structures during dehydration. Anhydrobiotic organisms, which can survive complete dehydration, rely on sugars like trehalose to maintain their structural and functional integrity. Sugars stabilize proteins during drying by preventing denaturation and maintaining their functional integrity. Trehalose is especially effective at stabilizing proteins, as demonstrated by experiments showing that it can significantly enhance the recovery of enzyme activity after freeze-drying. The presence of divalent cations like Zn²⁺ can further enhance the protective effects of sugars. Sugars also stabilize phospholipid bilayers by preventing phase transitions and maintaining the lipid in a fluid phase. This is crucial for preventing damage during dehydration. Trehalose is particularly effective in this regard, as it can maintain the lipid in a liquid crystalline state even when dry. The mechanism of stabilization involves the interaction of sugars with the polar head groups of phospholipids, which can prevent phase separations and maintain the bilayer structure. Trehalose also affects the phase transitions of phospholipids, depressing the melting temperature (tm) and preventing the formation of non-bilayer phases. The review highlights the importance of sugars in preserving the structural and functional integrity of biological membranes and proteins during dehydration. The findings suggest that sugars, particularly trehalose, play a critical role in the survival of organisms and cells in dry conditions. Further research is needed to fully understand the mechanisms by which sugars stabilize biological structures and to explore their potential applications in biology and medicine.Sugars, particularly trehalose, are effective in stabilizing dry phospholipid bilayers and proteins. This review discusses the mechanisms by which sugars protect these structures during dehydration. Anhydrobiotic organisms, which can survive complete dehydration, rely on sugars like trehalose to maintain their structural and functional integrity. Sugars stabilize proteins during drying by preventing denaturation and maintaining their functional integrity. Trehalose is especially effective at stabilizing proteins, as demonstrated by experiments showing that it can significantly enhance the recovery of enzyme activity after freeze-drying. The presence of divalent cations like Zn²⁺ can further enhance the protective effects of sugars. Sugars also stabilize phospholipid bilayers by preventing phase transitions and maintaining the lipid in a fluid phase. This is crucial for preventing damage during dehydration. Trehalose is particularly effective in this regard, as it can maintain the lipid in a liquid crystalline state even when dry. The mechanism of stabilization involves the interaction of sugars with the polar head groups of phospholipids, which can prevent phase separations and maintain the bilayer structure. Trehalose also affects the phase transitions of phospholipids, depressing the melting temperature (tm) and preventing the formation of non-bilayer phases. The review highlights the importance of sugars in preserving the structural and functional integrity of biological membranes and proteins during dehydration. The findings suggest that sugars, particularly trehalose, play a critical role in the survival of organisms and cells in dry conditions. Further research is needed to fully understand the mechanisms by which sugars stabilize biological structures and to explore their potential applications in biology and medicine.