## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & \multicolumn{2}{c}{**IC\({}_{50}\) (mg/mL)**} & \multicolumn{2}{c}{**IC\({}_{50}\) (h)**} \\ \hline
**Time (h)** & **Aqueous** & **Methanolic** & **C (mg/mL)** & **Aqueous** & **Methanolic** \\ \hline
24 & 16.4 \(\pm\) 0.1 b & 8.8 \(\pm\) 0.1 a & & & \\
48 & 12.0 \(\pm\) 0.1 b & 6.8 \(\pm\) 0.1 a & 1 & - & - \\
72 & 9.6 \(\pm\) 0.1 b & 6.2 \(\pm\) 0.0 a & 5 & - & 87 \(\pm\) 0.4 \\
96 & 10.8 \(\pm\) 0.2 b & 4.6 \(\pm\) 0.0 a & 10 & 66 \(\pm\) 0.3 b & 21 \(\pm\) 0.2 a \\
168 & 8.6 \(\pm\) 0.0 b & 4.0 \(\pm\) 0.1 a & 25 & 16.5 \(\pm\) 0.2 a & 15 \(\pm\) 0.2 a \\ \hline \hline \end{tabular}  
* Results are expressed as mean \(\pm\) SD. Different letters indicate statistically significant differences between the aqueous and methanolic extracts (\(p<\) 0.05).  
\end{table} 
Table 2: MGO-trapping capacity of aqueous and methanolic extracts of caro flow evaluated at different time points and concentrations. The results obtained for both antiglycation capacity and MGO-trapping are consistent with previous findings reported for polyphenol-rich plant extracts. Numerous studies have emphasized the role of antioxidant compounds in effectively inhibiting AGE formation by neutralizing reactive oxygen species and chelating metal ions that catalyze oxidative reactions [25]. In particular, polyphenols have been shown to exert anti-AGE effects by interacting with key substrates in the glycation process, such as binding to functional groups involved in glycation initiation or inhibiting the oxidation of reducing sugars and intermediate compounds like Amadori products [26]. Among these polyphenols, phenolic acids and flavonoids have consistently demonstrated inhibitory effects on AGE formation and the ability to mitigate their harmful effects [27; 28; 29]. In this context, the superior antiglycation and MGO-trapping capacities observed in the methanolic extract are consistent with its higher TPC, flavonoid levels, and antioxidant activity as measured by the ABTS and FRAP assays (Table 1). Figure 2: MGO-trapping capacity of aqueous (**A**) and methanolic (**B**) extracts from carob flour at various concentrations (1–25 mg/mL) during incubation periods ranging from 24 to 168 h. Results are expressed as mean \(\pm\) SD. Different letters indicate statistically significant differences between the aqueous (**A**) and methanolic (**B**) extracts (\(p\) < 0.05). Several recent studies support the strong correlation between antioxidant activity, phenolic/flavonoid content, and the ability to trap MGO or inhibit AGE. For example, _Spondias purpurea_ hexane extract showed significant antiglycation activity [30], while extracts from _Ilex parasquariensis_ and wild fruits demonstrated similar effects linked to high polyphenol content [31; 32]. In _Epheda fragilis_, the ethyl acetate fraction--rich in phenols and flavonoids--exhibited the most potent antioxidant and antiglycation activities [33]. Likewise, [PERSON] et al. [26] reported that peppermint leaf extract inhibited glycation by up to 77.2% and formed adducts with MGO. Brassica vegetable extracts, especially cauliflower, showed strong MGO-scavenging ability correlating with high TPC and antioxidant capacity [34]. [PERSON] et al. [35] found that polyphenol-rich extracts of Zijuan tea efficiently trapped MGO, primarily due to their catechin content. Similarly, the aqueous extract of _Phylanthus emplica_ reduced AGE formation by 87.3%, attributed to its richness in polyphenols and flavonoids [36]. It is important to note that the MGO-scavenging capacity of phenolic compounds varies depending on their chemical structure, as specific structural features are necessary for effective interaction with MGO. For instance, among phenolic acids, compounds such as ferulic--which possess only a single hydroxyl group on the benzene ring--have been shown to lack reactivity with MGO [37].