## 1 Introduction  
According to recent data published by the World Health Organization, 41 million individuals die annually due to non-communicable diseases (NCDs), representing 74% of total global mortality [1]. NCDs, commonly denoted as chronic diseases, encompass primary categories such as cardiovascular diseases, cancers, chronic respiratory diseases, and diabetes. Diabetes is characterized by elevated blood sugar levels, known as hyperglycemia, and is associated with various chronic complications arising from vascular damage. These complications include diabetic retinopathy, nephropathy, neuropathy, and an increased risk of cancer or cardiovascular and cerebrovascular diseases, among others [2]. The emergence of these conditions and their associated complications is linked with the presence of glycated proteins and the so-called advanced glycation end products (AGEs). AGEs are the final products of the Maillard reaction formed through a non-enzymatic glycation process. This process is initiated by the interaction between reducing sugars and free amino groups of proteins, lipids, and nucleic acids, being promoted under hypergly conditions in individuals with diabetes [3]. AGEs present in the human body can be divided into exogenous and endogenous origins, including those ingested through processed foods (exogenous) and those generated in vivo within the organism (endogenous). AGEs accumulate in the body under physiological, metabolic conditions and during normal aging [4]. Typically, the body eliminates AGEsunder normal physiological conditions. Nevertheless, during episodes of hyperglycemia or oxidative stress, significant accumulation occurs. This situation is aggravated when diets contain highly processed foods, which are subjected to extensive thermal treatment under low-water conditions, promoting the Maillard reaction and the formation of AGEs [5]. Although AGEs comprise a group of molecules with varying chemical characteristics, their biological effects are very similar by altering the secondary structure of proteins that affect cell biological activity and function, and cause cell damage and cell death [4]. In this context, the search for compounds capable of reducing AGE accumulation through the inhibition of glycation will help to prevent the pathogenesis of diabetes and the associated health complications. Several synthetic compounds have been identified in the literature as inhibitors of AGEs. However, their use has been linked to various adverse effects, emphasizing the need to explore alternative natural products with antiglycative properties [6]. Cereals have been staple foods since time immemorial, and their production is expected to increase by 12% over the next decade [7]. Wheat, rice, and rye stand out for their greater consumption rates, serving as a significant source of nutrients and bioactive components such as dietary fiber, phytochemicals, and antioxidants, which provide different health benefits [8]. Similarly, pseudocereals, including amaanth, buckwheat, and quinoa offer high nutritional value and a rich content of bioactive compounds with antioxidant capacity, enhancing their nutritional and functional significance. These grains exhibit a well-balanced amino acid composition and possess a higher biological value compared to many common cereals. Additionally, they are gluten-free, making them safe for consumption by individuals with celiac disease. As the demand for healthy foods rises, the production of pseudocereals has seen a notable increase in recent years [9]. In addition to cereals and pseudocereals, other seeds, including dia, are noteworthy for their nutritional, phytochemical and therapeutic potential [10]. Phytochemical contained in all these natural products endow them with well-documented properties, such as anticolesterolemic, hypoglycemic, antioxidant, anti-inflammatory, antimicrobial, antidiabetic, or anticancer capacities [8; 9; 10; 11].