To the delight of many, maple syrup’s potential as a natural sweetener extends beyond its delicious taste, according to research.
A review article published in the journal Heliyon offers a comprehensive analysis of its nutritional, pharmacological, and sensory properties. This analysis suggests that maple syrup may hold interesting possibilities for health-conscious individuals
Maple syrup, a natural sweetener gaining popularity as an alternative to refined sugar, offers potential health advantages. Compared to refined sugar, its significantly lower glycemic index suggests reduced risk factors for diabetes, obesity, and other metabolic disorders.
Produced through boiling and concentrating sap from sugar maple trees, maple syrup boasts a unique blend of bioactive phenolic compounds, organic acids, amino acids, minerals, vitamins, and macronutrients. This composition contributes to its intriguing nutritional, pharmacological, and sensory properties, attracting the interest of health-conscious individuals.
Rich in carbohydrates, maple syrup offers a substantial energy source for the human body. Additionally, numerous minerals (potassium, calcium, zinc, sodium, iron, and magnesium) and vitamins (niacin, thiamine, and riboflavin) are present, contributing to various crucial biological processes, including enzyme and hormone synthesis, and promoting bone, muscle, heart, and brain health.
Animal studies suggest potential health benefits of maple syrup, including liver protection, blood sugar control in type 2 diabetes, and metabolic regulation. A specific component, maplebiose1, is linked to blood sugar control. Additionally, maple syrup extracts enriched with polyphenols may help prevent metabolic changes associated with high-fat diets.
Research shows that polyphenol-rich maple syrup extracts hold promise in preventing metabolic changes associated with high-fat diets, potentially lowering LDL cholesterol through increased ketone production.
While comparative studies indicate similar nutritional profiles between maple syrup and other natural sweeteners (brown rice syrup, blue agave syrup, corn syrup, and natural honey), human clinical trials are necessary to fully understand its distinct nutritional and health benefits compared to these alternatives.
Studies have identified two groups of antioxidants within maple syrup: glycosylated phenolics and aglycones. Fractions extracted with ethyl acetate exhibit particularly strong antioxidant activity. These extracts demonstrate the ability to:
- Inhibit excessive nitric oxide production triggered by lipopolysaccharide (LPS)
- Suppress reactive oxygen species (ROS) generation induced by hydrogen peroxide (H2O2)
- Prevent oxidative damage to DNA and proteins
Beyond antioxidant properties, maple syrup’s phenolic compounds possess potent anti-inflammatory effects. Studies suggest they can:
- Reduce the production of inflammatory molecules like nitric oxide, nitrite, and prostaglandin-E2
- Downregulate LPS-induced inflammatory biomarkers including nitric oxide species, interleukin-6 (IL-6), and tumor necrosis factor-alpha (TNF-alpha)
A specific polyphenolic compound, quebecol, demonstrates strong suppression of LPS-induced Nuclear Factor Kappa B (NF-κB) activation, further contributing to anti-inflammatory activity.
Research also explores the potential anticancer effects of maple syrup extracts against various cancers, including prostate, lung, breast, and colorectal. Evidence suggests that these extracts significantly inhibit cancer cell proliferation by:
- Arresting the cell cycle
- Reducing AKT phosphorylation
- Inhibiting expressions of tumor suppressor genes
Studies further indicate that dark maple syrup possesses higher anti-proliferative efficacy than amber maple syrup due to its phenolic composition.
Animal models with type 2 diabetes suggest that phenolic-based extracts from maple syrup can inhibit enzymes responsible for carbohydrate and starch digestion, potentially aiding in blood sugar management.
Additionally, several bioactive compounds found in maple syrup exhibit neuroprotective activity, potentially preventing age-related neurodegenerative diseases like amyotrophic lateral sclerosis (ALS). Maple syrup compounds may also exert anti-aging effects by reducing the formation of advanced glycation end products (AGEs).
In the context of Alzheimer’s disease, maple syrup extracts show promise in preventing the aggregation of β-amyloid (Aβ) and tau peptides, two key pathological hallmarks of the disease.
Furthermore, glycosylated and aglycone phenolic compounds derived from maple syrup extracts demonstrate antimutagenic activity. Certain phenolic compounds, including gallic acid, catechol, and vanillin, also exhibit antimicrobial activity against specific bacteria.
While these findings offer promising possibilities, further research is crucial to fully understand the extent and mechanisms of maple syrup’s potential health benefits.
Beyond its potential health benefits, maple syrup captivates the senses with its distinctive character. A symphony of organic acids, free amino acids, proteins, and phenolic compounds contribute to its unique sensory experience.
Studies have identified specific compounds responsible for maple syrup’s delightful qualities:
- Taste
5′‐inosine monophosphate delivers the signature maple flavor. - Aroma
Enolic viscous oil contributes to the enticing syrup odor. - Flavor
A complex blend of vanillin, syringaldehyde, dihydroconiferyl alcohol, acetol, acetoin, ethyl vanillate, syringoyl methyl ketone, and methyl cyclopentenolone creates the rich and nuanced flavor profile.
This harmonious interplay of chemical compounds distinguishes maple syrup from other natural syrups, offering a unique sensory journey for the palate and nose.
Abstract
Maple syrup is a naturally sweet product consumed directly or introduced in the preparation of various maple-derived food products. Several studies have described the chemical isolation and identification of maple syrup compounds, with some presenting pharmacological properties. However, a detailed review on maple syrup nutritional properties has not been undertaken. This review presents detailed information about the nutritional, organoleptic, and pharmacological properties of maple syrup. Studies carried out on animal models and a limited number of human models emphasize the potential benefits of maple syrup as a substitute for refined sugars, indicating that it could contribute to improved metabolic health when used in moderation. However, further medical and nutritional health studies based on human health assessments are needed to better understand the mechanisms of action of the various components of maple syrup and its potential therapeutic properties to demonstrate a stronger justification for its consumption relative to refined sugars. In addition, we compare maple syrup and common sweeteners to provide a further critical perspective on the potential nutritional and health benefits of maple syrup.
https://www.sciencedirect.com/science/article/pii/S2405844023064241