## 3 Results and Discussion
Significant correlations were observed for the BSA-MGO assay and FRAP (r = 0.9001, \(p<0.0001\)), ABTS (r = 0.6391, \(p<0.0001\)), and TPC (r = 0.7552, \(p<0.0001\)) and between the results of the BSA-Glc assay and FRAP (r = 0.7814, \(p<0.0001\)), ABTS (r = 0.6822, \(p<0.0001\)), and TPC (r = 0.8734, \(p<0.0001\)). The correlations were also significant when both water and methanolic extracts were analyzed independently (Table 4). However, the strongest relationship was observed in the methanolic extracts, probably because polar organic solvents are more effective at extracting phenolic compounds, which are mainly responsible for the antioxidant capacity of the extracts [33]. The distribution of individual phenolic acids within the total phenolic acids was also determined in the tested extracts (Table 5). As expected, and considering the previous results, buckwheat and chia displayed the highest levels in 6 of the 9 phenolic acids analyzed, followed by quinoa, which, in turn, coincides with the greater antiglycative activity of these samples. Given the fundamental contribution of free radicals to the development of glycated proteins, it is plausible to anticipate the potential involvement of phenolics and various antioxidants in the inhibition of the initial protein glycation process. In this context, previous studies have reported the significant antiglycative capacity of phenolic acids in in vitro glycation systems through different mechanisms of action. Chlorogenic acid (CGA) has been shown to have potent antiglycative activity, inhibiting the formation of AGEs due to its capacity to interact with reactive dicarbonyl compounds like MGO [34,35]. Dietary supplementation with caffe acid has been reported to prevent and \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & \multicolumn{2}{c}{**BSA-Glc**} & \multicolumn{2}{c}{**BSA-MGO**} \\ \hline  & **Aqueous** & **Methanolic** & **Aqueous** & **Methanolic** \\ \hline \multirow{2}{*}{FRAP} & r = 0.5984 & r = 0.8242 & r = 0.7355 & r = 0.9401 \\  & \(p\) = 0.0010 & \(p\) \(<0.0001\) & \(p\) = 0.0010 & \(p\) \(<0.0001\) \\ \hline \multirow{2}{*}{ABTS} & r = 0.4533 & r = 0.8389 & r = 0.5691 & r = 0.7229 \\  & \(p\) = 0.0261 & \(p\) \(<0.0001\) & \(p\) = 0.0037 & \(p\) = 0.0002 \\ \hline \multirow{2}{*}{TPC} & r = 0.8393 & r = 0.9529 & r = 0.6412 & r = 0.9124 \\  & \(p\) \(<0.0001\) & \(p\) \(<0.0001\) & \(p\) = 0.0007 & \(p\) \(<0.0001\) \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Correlations between antiglycative, antioxidant capacities, and TFC for aqueous and methanolic extracts. delay AGEs-induced vascular dysfunction in diabetes by inhibiting the formation of AGEs in vitro, which was demonstrated in a BSA-Glc system [36]. Ferulic acid has been noted to inhibit the formation of fluorescent AGEs and mitigate the AGEs-induced inflammatory response in culture cells [37; 38]. The inhibitory effect of other phenolic acids, such as gallic acid [39], p-comamic [40] or syring acid [41], on AGE formation has also been previously documented. All these observations may potentially elucidate the results observed for the tested extracts in the antiglycation and MGO-trapping assays. In agreement with the findings of this study, buckwheat has been reported to exhibit significant amount of phenolic acids [42], which play a significant role in the antioxidant properties and health benefits associated with buckwheat consumption [43]. [PERSON] et al. [29] assessed the inhibition of AGE formation in both BSA-Glc and BSA-MGO systems using extracts obtained from wheat bread enriched with or without buckwheat flour. These researchers noted that the percentage of inhibition increased when wheat flour was substituted with buckwheat by 50%, and this increase was correlated with the levels of total phenolic content. The high content of certain phenolic acids observed in chia, quinoa and rice, as reported by other authors [44; 45; 46] could also be responsible for the high anti-AGE activity of the extracts.