Researchers have identified compounds in maple syrup with similar anti-inflammatory or anti-oxidant properties as blueberries, green tea and other “superfoods.”
“In our laboratory research we found that several of these compounds possess anti-oxidant and anti-inflammatory properties, which have been shown to fight cancer, diabetes and bacterial illnesses,” said lead researcher Navindra Seeram, assistant professor of pharmacognosy at the University of Rhode Island.
Initial studies also suggest that polyphenols in the syrup may help keep blood sugar levels in check, important for diabetics, by inhibiting enzymes that are involved in the conversion of carbohydrates to sugar, he said.
The discoveries of new molecules in the syrup also provide chemists with leads that could prompt synthesis of medications to fight other diseases.
The findings were presented this week at an annual meeting of the American Chemical Society in Anaheim, California and are to be published in an upcoming issue of the Journal of Functional Foods.
The study was funded by the Federation of Quebec Maple Syrup Producers and Agriculture and Agri-Food Canada.