The science behind maple
Maple syrup is much more than just delicious! Researchers in Québec and around the world are learning about its natural composition and potential benefits to human health.
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These internationally-recognized researchers are part of a scientific network assembled by the Quebec Maple Syrup Producers. Their work is expanding our knowledge of maple, thereby bringing it to the attention of more and more people around the world.
The composition of maple: the facts are becoming known
Research has revealed that 100% pure maple syrup contains nutritious minerals and vitamins. A 60 ml serving of maple syrup provides 72% of the daily nutritional requirements of manganese, 27% of riboflavin, 17% of copper, and 6% of calcium.
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There is currently no recommended daily allowance for polyphenols, but we do know that there are 78.2 mg of polyphenols in a 60 ml serving of maple syrup. Scientific studies are underway to verify the antioxidant properties of polyphenols, naturally present in maple syrup.
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The work of Dr. Navindra Seeram in the Department of Biomedical and Pharmaceutical Sciences of the University of Rhode Island (USA) led to the discovery of 67 polyphenols in Québec maple syrup. One of them, Quebecol, is unique to maple syrup and is found nowhere else in nature. Further study is underway to ascertain the antioxidant properties of the polyphenols naturally present in maple syrup.