She plans to graduate in December and enroll in a Ph.D. program. It reports the results of her laboratory studies of oat cereals fortified with additions of naturally occurring phenolic compounds. She is concerned with interactions between phenolics and soluble and insoluble dietary fiber compounds such as lignins, starches and sugars. Food industry interest in phenolics stems from the ability of those compounds to act as antioxidants in the body and retard the oxidation of fats. Antioxidants include a wide range of compounds, such as vitamin C and vitamin E, which can protect health by removing free radicals from the body.
Free radicals play a role in cancer and heart disease.
Working with Mary Ellen Camire, associate professor of food science, Osborn added five different phenolic compounds to extruded oat cereals and then statistically analyzed changes in dietary fiber. She found that four of the five phenolic compounds led to no significant change in the amount of fiber. Osborn, who would like to conduct research in the food industry, credits her interest in food science to nine years she spent in 4-H clubs in her hometown. No responsibility is assumed for any problems associated with the use of products or services mentioned in this web site. No endorsement of products or companies is intended, nor is criticism of unnamed products or companies implied.