KINGSTON, R.I. March 22, 2010 Before you dig in to your next stack of French toast or waffles, you might want to pour on pure maple syrup.
That's because University of Rhode Island researcher Navindra Seeram, who specializes in medicinal plant research, has found more than 20 compounds in maple syrup from Canada that have been linked to human health, 13 of which are newly discovered in maple syrup. In addition, eight of the compounds have been found in the Acer (maple) family for the first time.
The URI assistant professor of biomedical and pharmaceutical sciences in URI's College of Pharmacy presented his findings Sunday, March 21 at the American Chemical Society's Annual Meeting in San Francisco. The project was made possible by Conseil pour le dveloppement de l'agriculture du Qubec (CDAQ), with funding provided by Agriculture and Agri-Food Canada's Advancing Canadian Agriculture and Agri-Food (ACAAF) program.
Several of these anti-oxidant compounds newly identified in maple syrup are also reported to have anti-cancer, anti-bacterial and anti-diabetic properties.
Prior to the study, the Federation of Quebec Maple Syrup Producers already knew that its product was full of naturally occurring minerals such as zinc, thiamine and calcium. But it enlisted Seeram to research the presence of plant anti-oxidants. The Federation awarded Seeram a two-year, $115,000 grant with the help of the CDAQ and Agriculture and Agri-Food Canada. His research continues to determine if the compounds exist in beneficial quantities.
Serge Beaulieu, president of the Federation of Quebec Maple Syrup Producers, said Seeram's lab is but one in an expanding multi-national network of research facilities dedicated to the study of maple products from Canada.
"We are proud that our producers are generously supporting this research, bringing to light a greater understanding of the gastronomic and health benefits of maple products. It i
|Contact: Dave Lavallee|
University of Rhode Island