The first Global Symposium, dedicated to sharing scientific discoveries on the potential health benefits of maple syrup took place this past week in San Francisco at the Annual Meeting of the American Chemical Society (ACS). Scientists shared the results from their research regarding maple's potential impact on chronic inflammation; including metabolic syndrome, brain health, liver disease and an emerging link to healthy gut microbiome.
In collaboration with the Federation of Quebec Maple Syrup Producers, Dr. Navindra Seeram, Chairman of the Division of Agricultural and Food Chemistry of the American Chemical Society, has been studying the unique properties of maple since 2009 at the University of Rhode Island. A new study has revealed the presence of inulin, a type of complex carbohydrate (natural dietary fiber) in maple syrup. Inulin acts as a prebiotic and works to encourage the growth of beneficial bacteria in the gut and it is in addition to other beneficial polyphenols, vitamins and minerals already present in maple syrup. Maple could be allowed to be classified as a functional food; having physiological benefits and/or the ability to reduce the risk of chronic disease.
The total count of known phytonutrients in maple products is 65 making maple an all-natural product with health benefits. A diet consisting of foods that contain polyphenols, potentially pure maple syrup, may be beneficial for supporting a healthy immune system.
SOURCE Federation of Quebec Maple Syrup Producers