## 3 Results and Discussion
### Use of Phenolic Compounds to Inhibit or Block the Maillard Reaction in Bakery Products
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Bakery Product Category** & **Phenolic Compound Source** & **Inclusion Form** & **MR Inhibition Markers** & **Effect on the MR Inhibition Marker** & **Reference** \\ \hline _Bread_ & & & & & \\ common buckwheat seeds & extract & acrylamide & = & [25] \\ common buckwheat sprouts & extract & acrylamide & = & [25] \\ grapeseed & extract & acrylamide & \(\downarrow\) & [26] \\ green tea & extract & acrylamide & =/\(\downarrow\) & [26] \\ green tea & extract & acrylamide & \(\uparrow\) & [27] \\ sorghum bran & extract & acrylamide & \(\downarrow\) & [26] \\ Tartary buckwheat seeds & extract & acrylamide & \(\downarrow\) & [25] \\ Tartary buckwheat sprouts & extract & acrylamide & \(\downarrow\) & [25] \\ wholograin white, brown, wild, & & & & \\ red, and black rice & GF flour & 3-DG & \begin{tabular}{c} highest (brown rice) \\ lowest (white and \\ black rice) \\ \end{tabular} & [28] \\ yellow and purple corn & & & & & \\ \multicolumn{4}{c}{fluorescent} \\ roasted and raw buckwheat & GF flour & intermediate & \(\downarrow\) & [29] \\ wholograin white, brown, wild, & & & & \\ red, and black rice & GF flour & free fluorescent AGEs & \begin{tabular}{c} highest (brown rice) \\ lowest (purple corn) \\ \end{tabular} & [28] \\ yellow and purple corn & & & & \\ roasted and raw buckwheat & GF flour & & & \\ red, and black rice & GF flour & & & \\ red, and black rice & & & & \\ red, and black rice & GF flour & methylglyoxal & \begin{tabular}{c} highest (white and \\ brown rice) \\ lowest (wild rice, \\ purple corn) \\ \end{tabular} & [28] \\ wholograin white, brown, wild, & & & & & \\ red, and black rice & GF flour & \begin{tabular}{c} N \(\varepsilon\)- \\ (carboxymethyl)lysine \\ \end{tabular} & [28] \\ roasted and raw buckwheat & GF flour & & & & \\ \multicolumn{4}{c}{(carboxymethyl)lysine} \\ date seed & powder & acrylamide & \(\downarrow\) & [30] \\ EGCG from green tea & powder & acrylamide & \(\downarrow\) & [31] \\ polyphenol-enriched fraction (tea) & powder & AGEs & \(\downarrow\) & [32] \\ (+)-catechin & pure standard & acrylamide & \(\downarrow\) (all concentrations) & [33] \\ (+)-catechin & pure standard & \(\begin{tabular}{c} N \(\varepsilon\)- \\ (carboxymethyl)lysine \\ \end{tabular} & \begin{tabular}{c} highest (0.1\%) \\ lowest (2\%) \\ \end{tabular} & [34] \\ caffe acid & pure standard & acrylamide & \(\downarrow\) (all concentrations) & [33] \\ caffe acid & pure standard & N \(\varepsilon\)- & highest (0.1\%) & [34] \\ ferulic acid & pure standard & \(\begin{tabular}{c} acrylamide \\ (carboxymethyl)lysine \\ \end{tabular} & \begin{tabular}{c} lowest (2\%) \\ (all concentrations) \\ \end{tabular} & [33] \\ ferulic acid & pure standard & \(\begin{tabular}{c} N \(\varepsilon\)- \\ (carboxymethyl)lysine \\ \end{tabular} & \begin{tabular}{c} highest (1\%) \\ lowest (0.1\%) \\ \end{tabular} & [34] \\ gallic acid & pure standard & acrylamide & \(\downarrow\) (all concentrations) & [33] \\ quercetin & pure standard & \(\
\begin{tabular}{c} N \(\varepsilon\)- \\ (carboxymethyl)lysine \\ \end{tabular} &
\begin{tabular}{c} highest (0.1\%) \\ lowest (2\%) \\ \end{tabular} & [34] \\ \multicolumn{4}{c}{(Receitsits)} \\ \hline \multirow{4}{*}{Biscuits} & olive-leaf extract & extract & free fluorescent AGEs & \(\downarrow\) & [35] \\  & fennel and black cumin seeds & powder & acrylamide & \(\downarrow\) & [36] \\  & lotus seedopod oligomeric & powder & AGEs & \(\downarrow\) & [37] \\  & proximandins & panker & \(\downarrow\) & [35] \\  & gallic acid & pure standard & 3-DG & \(\downarrow\) & [35] \\  & hydroxytyrosol & pure standard & 3-DG & \(\uparrow\) & [35] \\  & hydroxytyrosol & pure standard & free fluorescent AGEs & \(\downarrow\) & [35] \\  & quercetin & pure standard & free fluorescent AGEs & \(\uparrow\) & [35] \\ \hline \hline \end{tabular}  
* EGCGG: (\(-\))\(-)\(\)epigallocatechin gallate; \(\downarrow\): decrease in the concentration of the MR inhibition marker; \(\uparrow\): increase in the concentration of the MR inhibition marker; \(=\): non-significantly different MR inhibition-marker concentration; 3-DG: 3-deoxyglucosome.  
\end{table}