The Maillard initial products, Amadori compounds (N-(1-Deoxy-D-fructos-1-yl)-amino acid), are considered as the beneficial component with various physiological functions. This study systematically demonstrated that 12 Amadori compounds have effective chelating effect of Cu²⁺, Fe²⁺ and Zn²⁺, and the chelating effect of Cu²⁺ and Fe²⁺ is better than that of Zn²⁺. The chelating strength of Amadori compounds is positively correlated with their concentration. Among them, N-(1-Deoxy-D-fructos-1-yl)-histidine (Fru-His) has the strongest chelating ability. UV spectrum and SEM demonstrated the formation of chelates and the change of surface structure after the chelation reaction. In addition, Amadori compounds have obvious inhibitory effect on the formation of oxidative free radicals caused by metal ions, which can effectively inhibit the oxidative damage of DNA caused by Cu²⁺ ion and Fenton reaction caused by Fe²⁺ ion, and reduce Fe³⁺ ion. Therefore, the Amadori compounds can be applied as a potent metal ion chelator in the development of functional foods.