U.S. researchers have discovered that the growth of several types of cancerous cells can be considerably slowed, and the risk of diabetes can be decreased, with maple syrup.
Thirteen antioxidant compounds previously unknown to exist in syrup were discovered by University of Rhode Island’s Navindra Seeram. It has been reported that anti-cancer, anti-diabetic and anti-bacterial characteristics have been found in some of maple syrup’s newly recognized antioxidants.
The Anti-diabetes Properties of Maple Syrup
Maple syrup contains increased levels of abscisic acid and phytohormone. These substances can effectively defend your body against diabetes and metabolic syndrome. The acid has a unique role in controlling diabetes. It release insulin through the pancreatic cells and promotes enhanced sensitivity of fat cells to insulin. Because of these unique actions, maple syrup can control diabetes.
The results of the studies were presented to the American Chemical Society in San Francisco. These results were carefully reviewed by other experts in the field.
The Anti Cancer Potential of Maple Syrup
Researchers in Quebec recently conducted a study on the anti cancer activity of maple syrup. The result of the study was published in the Journal of Medicinal Food. The study showed that maple syrup has the capability to slow down the growth of cancer cells.
Specifically, the syrup significantly slowed down the growth of cancerous cells in the prostate, brain and lungs. Meanwhile, the activity against breast cancer growth showed less significant results.
The Best Anti Cancer and Anti Diabetes Food
The following is from a study titled: Antioxidant Activity, Inhibition of Nitric Oxide Overproduction, and In Vitro Antiproliferative Effect of Maple Sap and Syrup from Acer saccharum, published in the Journal of Medicinal Food, and written by Jean Legault, Karl Girard-Lalancette, Carole Grenon, Catherine Dussault and André Pichette: Maple sap and syrup from 30 producers in three Quebec, Canada, regions were evaluated concerning the time of harvest and abstract antioxidant activity, inhibition of nitric oxide (NO) overproduction and the antiproliferative effect of ethyl acetate extracts.
The harvest time does not have an analytically notable incidence on antioxidant activity of either maple sap or syrup extracts. Their Oxygen radical absorbance capacity (ORAC) values are 12 +/- 6 and 15 +/- 5 mumol of Trolox equivalents (TE)/mg, respectively. A cell-based assay also confirmed the antioxidant activity. The ORAC assay was also used to establish the antioxidant activity of pure maple syrup.
The results show the pure maple syrup ORAC value of 8 +/- 2 mumol of TE/mL to be lower than the blueberry juice value of 24 +/- 1 mumol of TE/mL but similar to the strawberry juice value of 10.7 +/- 0.4 mumol of TE/mL and the orange juice value of 10.8 +/- 0.5 mumol of TE/mL. Lipopolysaccharide-induced NO overproduction in RAW264.7 murine macrophages was considerably inhibited by maple sap and syrup extracts.
It is believed that transforming maple sap into syrup enhances NO inhibition action, because the syrup extract was considerably more active than the sap extract. The maple syrup extracts induced the highest NO inhibition at the season’s end, and the darker syrup was more active than the clear syrup. This indicates that the activity could be partially attributed to some colored oxidized compounds. Maple syrup extracts (50% inhibitory concentration = 42 +/- 6 mug/mL) and pure maple syrup have a discriminating in vitro antiproliferative action against cancerous cells.
Reference: Journal of medicinal food. 01/02/2010; ISSN: 1557-7600, OI: 10.1089/jmf.2009.0029
About the Author – Sandy Harris writes for the diabetic dessert recipes blog , her personal hobby blog focused on tips to prevent, cure and manage diabetes using healthy snacks and recipes.