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PHILADELPHIA, Aug. 31 (UPI) -- Penn State food scientists say they've shown the amount of polyphenols present during roasting or baking influences the aroma developed by oats.
Polyphenols are a large family of naturally occurring plant components which have been associated with a wide variety of health benefits. Flavonoids and some anti-oxidants belong to the polyphenol family and have been shown to have heart-healthy and anti-cancer effects, the researchers said.
The polyphenols the Penn State team studied were hydroxycinnamic acids, which have been associated with reduced risk of chronic diseases or for optimal health.
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