The objective of this study was to assess the inhibitory impacts of chlorogenic acid (CGA), ferulic acid (FA), and vanillic acid (VA) on advanced lipid oxidation end products (ALEs) generation in bovine serum albumin-linoleic acid models. The addition of 160 μg/mL CGA and VA significantly blocked the formation of lipofuscin-like pigments (LFLP), reducing them by 22.141% ± 1.823% and 12.156% ± 1.296% respectively. It is worth noting that the best inhibition of LFLP by FA was observed at 40 μg/mL (13.105% ± 0.731%). Compared to the control (25.280 ± 1.580 mg/kg protein), thiobarbituric acid reactive substances values were the lowest in the samples containing 160 μg/mL CGA (2.107 ± 0.912 mg/kg protein), 40 μg/mL FA (6.847 ± 1.824 mg/kg protein), and 160 μg/mL VA (10.007 ± 0.912 mg/kg protein) (P < 0.05). These results suggest that CGA has a more potent inhibitory effect on ALEs formation compared to FA and VA. Therefore, CGA, FA, and VA can be considered as safe dietary phenolic acids for reducing ALEs formation.