Antiglycative evaluation of baby spinach in bread. A: Relative AGEs fluorescence in breads. B: AGEs inhibition rate in breads. C: DPPH scavenging rate in breads. N = 3. Ctl, control; LSB, low level of spinach fortified-bread; HSB, high level of spinach fortified-bread; AGEs, advanced glycation end products; DPPH, 2,2-diphenyl-1-picrylhydrazyl.