What is the role of phenolic compounds from highland barley whole grain (HBWG) and highland barley vinasse (HBVN) in inhibiting pyrraline formation?

Pyrraline is a type of advanced glycation end product (AGE) that contributes to aging and diabetes-related pathologies. The Maillard reaction, which occurs between sugars and proteins during food processing, leads to the formation of AGEs like pyrraline. Phenolic compounds are known for their antioxidant properties and potential to inhibit the formation of AGEs by scavenging reactive carbonyl compounds.

From: "Highland Barley and Its By-Products Enriched with Phenolic Compounds for Inhibition of Pyrraline Formation by Scavenging α-Dicarbonyl Compounds", Foods 2021, 10(5), 1109;

Phenolic compounds extracted from HBWG and HBVN can inhibit pyrraline formation by scavenging α-dicarbonyl compounds, which are intermediates in AGE formation. The study found that HBWG and HBVN extracts inhibited pyrraline formation by 52.03% and 49.22%, respectively, in a simulated food system. This suggests that these compounds can be used as functional food ingredients to reduce AGE formation during food processing.