Effect of germination on total phenolic compounds, total antioxidant capacity, Maillard reaction products and oxidative stress markers in canihua (Chenopodium pallidicaule)

► Direct measurement allowed determining a very high antioxidant capacity of canihua even in dormant conditions. ► 72 h canihua germination increases antioxidant capacity through de novo phenolic compounds and non-extractable flavonoids. ► We describe fluorescence confocal microscopy as a novel method to assess non-extractable flavonoids in cereals. ► Canihua germination increases reducing sugars content in conjunction with Maillard reaction products, including AGEs. ► Given the advice of AGEs reduction and antioxidants increase in diet, optimization of seeds germination deserves attention.