## 4 Conclusions  
The present study demonstrated that extracts from cereals (rice, rye, and wheat), pseudocreals (amaranth, quinoa, and buckwheat), and chia seeds have in vitro antiglycative effects. In the BSA-Glc and BSA-MGO assays, all the extracts exhibited inhibitory activity on the development of AGEs, with buckwheat and chia extracts showing particularly notable effects. Specifically, the aqueous extracts from buckwheat and the methanolic extracts from quinoa seemed to hinder the formation of AGEs by directly trapping reactive carbonyl compounds such as MGO. The antioxidants and phenolic compounds naturally present in the extracts could explain these activities. A significant relationship between antioxidant capacity and the inhibition of AGE formation was identified. However, it cannot be completely ruled out that natural compounds in the extracts from the studied cereal, pseudocreals, and seeds exert their antiglycative activity by acting at multiple \begin{table}
\begin{tabular}{l c c c c c c c c c} \hline \hline
**Sample Extract** & **CGA** & **pHR** & **SVN** & **VA** & **pCU** & **FA** & **CA** & **PCA** & **CA** \\ \hline \hline \multirow{3}{*}{
\begin{tabular}{c} subwheat \\ substrate \\ first \\ \end{tabular} } & ND & 80\(\pm\)33\(\pm\)0.3 & 5\(\pm\)4.0\(\pi\) & ND & 187\(\pm\)0.5\(\pi\) & 201\(\pm\)0.6\(\pi\) & ND & 210\(\pm\)0.1\(\pi\) & 144\(\pm\)0.4\(\pi\) \\  & ND & 63\(\pm\)0.2\(\pi\) & 163\(\pm\)2.4\(\pi\) & ND & 37.3\(\pm\)1.7\(\pi\) & 641\(\pm\)9.8\(\pi\) & ND & 467\(\pm\)0.6\(\pi\) & 60\(\pm\)1.3\(\pi\) \\  & ND & 1942\(\pm\)4.0\(\pi\) & 172\(\pm\)11.5 & 51\(\pm\)0.8\(\pi\) & 96\(\pm\)19.6\(\pi\) & 673\(\pm\)11.1 & ND & ND & 75\(\pm\)0.5\(\pi\) \\  & ND & 380\(\pm\)0.8\(\pi\) & 187\(\pm\)0.4\(\pi\) & ND & 191\(\pm\)0.8\(\pi\) & 1128\(\pm\)15.0\(\pi\) & ND & 67\(\pm\)0.4\(\pi\) & 374\(\pm\)0.6\(\pi\) \\  & 79 & 133\(\pm\)0.6\(\pi\) & 334\(\pm\)0.8\(\pi\) & 205\(\pm\)0.6\(\pi\) & 80\(\pm\)0.4\(\pi\) & 86\(\pm\)0.3\(\pi\) & 516\(\pm\)2.5\(\pi\) & ND & 67\(\pm\)0.4\(\pi\) & 35\(\pm\)0.3\(\pi\) \\  & 56\(\pm\)0.2\(\pi\) & 334\(\pm\)0.8\(\pi\) & 178\(\pm\)0.6\(\pi\) & 37\(\pm\)0.3\(\pi\) & 902\(\pm\)32.2\(\pi\) & 600\(\pm\)151 & ND & 58\(\pm\)0.3\(\pi\) & 47\(\pm\)1.6\(\pi\) \\  & quino & 203\(\pm\)1.4\(\pi\) & 21\(\pm\)0.8\(\pi\) & ND & 214\(\pm\)11.8\(\pi\) & 443\(\pm\)37.5\(\pi\) & ND & 88\(\pm\)0.9\(\pi\) & 148\(\pm\)0.7\(\pi\) \\  & 30 & 201\(\pm\)2.3\(\pi\) & ND & ND & 384\(\pm\)29.1\(\pi\) & 802\(\pm\)20.4\(\pi\) & ND & ND & 38\(\pm\)2.6\(\pi\) \\  & 30 & 593\(\pm\)55.6\(\pi\) & 42\(\pm\)0.2\(\pi\) & ND & 272\(\pm\)0.2\(\pi\) & 736\(\pm\)17.4\(\pi\) & 57\(\pm\)0.4\(\pi\) & ND & 113\(\pm\)0.4\(\pi\) \\  & 30 & 7321\(\pm\)12.3\(\pi\) & ND & ND & 289\(\pm\)0.3\(\pi\) & 108\(\pm\)23.4\(\pi\) & 77\(\pm\)0.2\(\pi\) & 239\(\pm\)9.4\(\pi\) \\  & 281\(\pm\)0.3\(\pi\) & 151\(\pm\)25.2\(\pi\) & 116\(\pm\)0.7\(\pi\) & 72\(\pm\)12.2\(\pi\) & 207\(\pm\)0.5\(\pi\) & 683\(\pm\)0.3\(\pi\) & ND & 85\(\pm\)3.5\(\pi\) \\  & 1854\(\pm\)23.4\(\pi\) & 647\(\pm\)251 & 187\(\pm\)0.7\(\pi\) & ND & 128\(\pm\)52.6\(\pi\) & 67\(\pm\)0.3\(\pi\) & 906\(\pm\)1.0\(\pi\) & 46\(\pm\)0.3\(\pi\) & 88\(\pm\)2.4\(\pi\) \\  & 2192\(\pm\)167.2\(\pi\) & 265\(\pm\)0.1\(\pi\) & 161\(\pm\)0.7\(\pi\) & ND & 319\(\pm\)11.8\(\pi\) & 105\(\pm\)6.4\(\pi\) & ND & 46\(\pm\)15.4\(\pi\) & 1854\(\pm\)2.7\(\pi\) \\  & 250\(\pm\)13.6\(\pi\) & 481\(\pm\)5.4\(\pi\) & 651\(\pm\)23.4\(\pi\) & ND & 642\(\pm\)26.6\(\pi\) & 301\(\pm\)28.3\(\pi\) & ND & 723.3\(\pm\)7.4\(\pi\) & 407\(\pm\)23.3\(\pi\) \\ \hline \hline \end{tabular} \({}^{1}\)CGA–Chlorogenic acid. pHB––hydroxybenzoic acid. SYN—spring acid. VA—anillin acid. pCU—p-counter acid. FA—ferulic acid. GA—gallic acid. PCA—protocatechuric acid. CA—caffeic acid. ND—not detected (c4 ug/g extract). Different letters indicate significant differences (\(p<0.05\)).  
\end{table} 
Table 5: Phenolic acid content (ug/g) in each grain and seed extract \({}^{1}\). points.