Bakers Journal

Maple syrup the next super food?

April 1, 2011
By Bakers Journal

April 1, 2011, Toronto – Researchers from the University of Rhode Island have identified 54 compounds, many with antioxidant properties and potential health benefits, in Canadian maple syrup.

In laboratory studies, these compounds acted as anti-cancer and anti-inflammatory agents. Initial research also suggests that maple compounds may inhibit enzymes relevant to the management of Type 2 diabetes.

The findings were presented on March 30, at the annual meeting of the American Chemical Society in Anaheim, Calif., during a daylong session examining the bioactive compounds found in natural sweeteners.  The session was organized and chaired by Dr. Navindra Seeram, assistant pharmacy professor at the University of Rhode Island and a lead scientist on the maple syrup research team.


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