Formation of Advanced Glycation End-products (AGEs) in biological systems are increased during hyperglycaemia due to higher the levels of circulating glucose, as well as carbonyl reactive species (1). AGEs are causative factor of common chronic diseases (2,3). Since synthetic AGE-inhibitors exerts unwanted side effects and polyphenols act a potent antiglycative agents, vegetables (fruits, seeds and related by-products) are good candidates for searching natural inhibitors (4). The aim of this research is to explore the suitability of a polyphenol-rich rapeseed cake extract (RCE) in the decrease the AGEs formation in an in vitro model. Total Phenolic Content, anti-oxidant, anti-glycative activity, specific inhibition of AGEs (pentosidine and argypyrimidine), and methylglyoxal trapping capacity of the rapeseed cake extract were evaluated. The metabolomic profile of the extract was also analysed through GC-MS.Different phenols, amino acids, carbohydrates, organic acids and fatty acids are identified in the RCE by GC-MS. Results confirms the high concentration of polyphenols correlated with the antioxidant capacity and anti-glycative activity in a dose dependent manner. Rapeseed cake extract (3.7 mg mL−1) reduced significantly the formation of free fluorescent AGEs and pentosidine up to 27.60%. The anti-glycative activity of the extract is likely due to the high concentration of sinapinic acid in its metabolic profile, and the mechanism of action is mediated by methylglyoxal trapping. Results pointed out the promising high potential in using Rapeseed Cake extract as a food supplement to ameliorate the formation of AGEs. Then, rapeseed cake extract should be consider a suitable candidate for the prevention of glycation-associated complications of age-related pathologies.