About maple syrup

2015 was marked in Canada. Quite expected for a country that produced 2014 liters of maple syrup in 38 alone. As the world’s largest producer, Canada has not really paid enough attention to scientific research on the notorious plant-based sweetener.

The latest major attempt at research came from Rhode Island, a state far from famous for producing maple syrup. In 2013-2014, researchers at the University of Rhode Island found that certain phenolic compounds in maple successfully slowed the growth of lab-grown cancer cells. In addition, the complex extract of phenolic compounds of maple syrup has an anti-inflammatory effect on cells.

Maple syrup is rich in reactive compounds that researchers say hold reasonable promise for medicinal properties.

A study conducted at the University of Toronto found that . McGill University scientists have found that maple syrup extract makes pathogenic bacteria more susceptible to antibiotics, which reduces their ability to form stable “communities.”

There were a few additional studies on the anti-inflammatory properties of phenolic compounds and how maple juice returned the intestinal microflora of mice to normal levels after administration of antibiotics.

Dr. Natalie Tufenkji from McGill University shares her story of how she got her start in maple syrup research. According to her, it happened “at the right time, in the right place: Dr. Tufenkzhi dealt with the antibacterial properties of cranberry extract. At one of the conferences on the subject, someone mentioned the potential health benefits of maple syrup. She had a system by which extracts from products are extracted and tested for influence on pathogenic bacteria. In a local supermarket, the doctor bought a syrup and decided to try it.

This area of ​​scientific research is quite innovative for Canada, unlike Japan, which shows very good results in this area. Incidentally, Japan is still the world leader in green tea research. 

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