Maple syrup: Nature conceals a staggering number of molecules that are as diverse as they are undetectable. The chemical complexity of the plant kingdom is exceptionally high.
Plant evolution has occurred over hundreds of millions of years, allowing plants to respond to various environmental pressures and hazards. Several animals have evolved a molecular arsenal to adapt and defend themselves against competition and predators. Some of these chemicals are also beneficial to the animals that consume them.
Food science advances in recent decades have revealed that many plants give many previously undiscovered benefits. These findings prove that a varied and balanced diet provides benefits beyond simply energy consumption. As a result, consumer demand for higher nutritional value plant-based foods is at an all-time high. This tendency is still going strong. Simultaneously, sugary foods are being ostracised and labelled as unhealthy.
However, maple syrup is finally claiming its rightful place in sweets! Maple syrup is no longer just a culinary treasure; its nutritional profile is also improving. Maple syrup includes bioactive compounds that benefit much beyond the straightforward enjoyment of a sweet treat due to its unique natural source and manufacturing process.
Benefits that go beyond energy intake
March and April are prime months for maple sugaring in eastern Canada. When temperatures rise, maple trees convert their energy stores (stored as complex carbohydrates) into soluble sugars, which combine with the tree’s water. Boring holes in the trees collect the flavoured sap.
The sap is typically 98% water; it takes approximately 40 litres of this maple water to produce one litre of syrup. The amounts of carbohydrates and nutrients significantly increase throughout this concentration process. As the surplus water evaporates, the high temperature made by boiling the sap has a series of chemical reactions.
The primary ingredients in maple syrup are sugar and water. To a lesser extent, glucose and fructose add to the syrup’s sweetness. While these three simple carbs provide energy, maple syrup is also a good source of manganese, riboflavin (vitamin B2), and other vitamins and minerals (zinc, potassium, calcium and magnesium).
The phenolic compound makeup of maple syrup is much more striking. More than 100 of these compounds have been found in plants by researchers since the early twentieth century. These antioxidants contribute to maple syrup’s flavour, aroma, and colour. They are the primary reason for its current superfood reputation.
In terms of biological activities, one of the most promising phenolic components is a chemical found nowhere else than in Canada’s most famous commodity.
A molecule worthy of national pride
Quebecol, named after the province that produces the bulk of the world’s maple syrup, is a polyphenolic molecule (containing several phenol groups) discovered in 2011 by a team led by Navindra Seeram at the University of Rhode Island. This component is exclusive to maple syrup and is not found in raw maple sap! Instead, current research suggests that it results from chemical events during the sap-to-syrup transformation.
In early laboratory trials, Quebecol suppressed cell proliferation in breast and colon cancer cells. However, only a tiny amount of polyphenol could be separated, and these experiments were very preliminary. It takes more than 20 litres of maple syrup to isolate less than a milligramme of quebecol.
Normand Voyer, a chemistry professor at Laval University, and I (Sébastien) decided to address this supply issue after determining that this syrup would be more useful in kitchens than in laboratories. We presented a chemical synthesis technique in 2013 as a PhD candidate to synthesise this natural molecule significantly more effective in the laboratory from simple ingredients. Because this work made quebecol more available, research into its characteristics proceeded and deepened.
Normand Voyer, Daniel Grenier, and their colleagues at Laval University’s faculty of dentistry, in particular, published two papers demonstrating the molecule’s anti-inflammatory capabilities. This research also enabled the active region of the molecular structure to be identified.
A compound still relevant today
Our 2021 study found that quebecol’s anti-inflammatory qualities may help with periodontal disease, a severe gum infection. We anticipate the publication of additional studies this year, including one indicating that quebecol may aid in treating a skin ailment.
Although evidence of quebecol’s biological action has been restricted to in vitro trials, these findings undoubtedly inspire additional research in more complex systems. It is also worth noting that the results obtained by employing the isolated pure molecule.
These studies do not support using pure maple syrup to treat various diseases. Given the amount of maple syrup required to obtain the required dose of quebecol, the adverse effects of excessive sugar consumption would overshadow any benefit. When taken orally, it is also challenging to determine the molecule’s distribution in the human body.
These discoveries underscore maple syrup’s uniqueness and contribute to its standing as a singular cuisine. Perhaps it contains other potentially valuable compounds just waiting to be discovered. Let’s bet this hidden gem hasn’t yet unveiled all of its mysteries!
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