Elena Olombrada

Advanced glycation endproducts (AGEs) are the final products resulting from non-enzymatic glycation, which plays a crucial role in diabetes and aging-related health issues. The aim of the present investigation was to examine the inhibitory effects on AGE formation of aqueous and methanolic extracts from cereals (rice, rye, and wheat), pseudocereals (amaranth, quinoa, and buckwheat) and chia seeds. Different in vitro models simulating AGEs induced by glucose (Glc) and methylglyoxal (MGO) were evaluated. The MGO-trapping capacity of extracts was evaluated, alongside their antioxidant capacity and phenolic compound composition, with the aim of exploring any potential correlation with AGEs’ inhibitory effects. Extracts (25 mg/mL) demonstrated inhibitory effects on AGEs in protein–Glc and protein–MGO assays, with inhibition levels ranging from below 10% (amaranth extracts) to over 90% (buckwheat extracts) compared with aminoguanidine. Buckwheat methanolic extract exhibited the highest anti-AGE activity (98.3% inhibition in the BSA–Glc and 89.5% inhibition in the BSA–MGO assay), followed by chia seed extracts (80–82% inhibition). Buckwheat aqueous extract showed the greatest capacity to directly trap MGO (IC₅₀ = 0.3 mg/mL). Antioxidants and phenolic compounds likely contributed to their antiglycative activity. In conclusion, aqueous and methanolic extracts derived from different natural ingredients such as cereals, pseudocereals, and seeds can be valuable in preventing glycation-related complications.

In recent years, seeds and pseudocereals, such as chia, sesame, flax or quinoa, have been incorporated into different food products, improving their nutritional profile and providing benefits for human health due to their composition. However, the addition of these ingredients to new formulations of foods can also contribute to a higher exposure to compounds that are harmful to health such as chemical process contaminants or certain allergens, among others. This review provides an overview about the composition of these ingredients, the benefits/risks associated with their addition in bakery products, and their impact on sensory attributes of these new food formulations.