Maple Syrup Rich in Antioxidants

MONTREAL - Mar 28/08 - SNS -- Maple syrup is surprisingly rich in antioxidants, putting it into a similar class as berries, broccoli and tomatoes.

Most plants, including many fruits and vegetables, produce molecules that help them defend themselves against infection and the damage caused by micro-organisms (bacteria, fungi, viruses etc.), as well as insects and other predators in their environment. Some of these protective substances play a leading role in our own systems of anti-cancer defence. They fight tumors at the source, before they can reach maturity and become a threat to health. Among such substances are phenolic compounds.

Maple syrup is a significant source of phenol compounds, which are naturally present in the sap. It also has contains other substances (sugars, amino acids, organic acids and so on) with a potential to benefit health, including reducing the risk of developing cancer. Over the last year, two studies focusing on water and Québec maple syrup have shown that phenolic compounds interfere with three important phenomena involved in the development of tumors: oxidation, inflammation and angiogenesis (the formation of new blood vessels to nourish cancer cells).

"A 60 ml serving (1/4 cup) of maple syrup has moderate antioxidant capacity, comparable to that of a serving of broccoli or a banana, explains dietician Marie Breton. This benefit, combined with the fact that the same quantity also provides significant amounts of manganese, riboflavin, zinc, magnesium, calcium and potassium, puts maple syrup head and shoulders above other common sweeteners like white sugar, brown sugar, honey and corn syrup."

According to the studies, maple syrup's antioxidant and anti-inflammatory activity is due to its high content in phenols and certain other substances. It's worth nothing that neither the region nor the part of the season in which the sap is harvested, nor its long-term storage (6 months) or thermal reconditioning, have any unfavorable effects on its antioxidant, anti-inflammatory activity.

Already, new studies are under way to show whether or not the various antioxidant and anti-inflammatory compounds present in maple syrup have cancer-fighting potential as suggested in the literature. Results are expected within the next 12 to 24 months.

Antioxidant Capacity of Maple Syrup(1) and Fruits and Vegetables(2)

(in (micro)mol Trolox eq. per serving)

Cranberries (125 ml) 7092

Wild blueberries (125 ml) 4848

Gala apple (1) 4553

Maple syrup (60 ml) 1131

Banana (1) 1037

Raw broccoli (125 ml) 613

Raw tomato (1) 415

(in (micro)mol Trolox eq. per 100 g)

Cranberries 9584

Blueberries 6552

Gala apple 2828

Maple syrup 1414

Raw broccoli 1362

Banana 879

Raw tomato 337