The bioaccessible anti-AGEs activity of buckwheat biscuits (BB) was studied in bovine serum albumin/glucose model and its relationship to the bioaccessible antioxidant/reducing capacity measured by ABTS test and FRAP assay, and bioaccessible total phenolic compounds was addressed. The BB were baked from common buckwheat flours after liquid-state fermentation (LSF) by select lactic acid bacteria (LAB) and fungi Rhizopus oligosporus 2740. The LAB and fungi-dependent variation in AGEs inhibition by BB extracts was noted. A high bioaccessible anti-AGEs activity, antioxidant/reducing capacity and TPC from BB was found after digestion in vitro of BB. The positive correlation noted between the anti-AGEs bioaccessibility indexes, antioxidant/reducing bioaccessibility indexes and total phenolic compounds bioaccessibility indexes indicated for the contribution of the bioaccessible phenolic antioxidants to the inhibitory activity of buckwheat biscuits against AGEs formation. •The extracts of buckwheat biscuits from fermented flours showed anti-AGEs effects.•A high bioaccessible anti-AGEs activity of buckwheat biscuits was found.•A high bioaccessibility of antioxidant capacity and total phenolic compounds from buckwheat biscuits was noted.•The anti-AGEs activity correlated with antioxidant capacity and total phenolic compounds.•Phenolic compounds contributed to the anti-AGEs activity.