We’ve already done honey (another sort post coming on that, specifically).
This time, let’s put the references right up top.
- Nahar, P.; Driscoll, M.; Li, L.; Slitt, A.L.; Seeram, N.P. Phenolic mediated anti-inflammatory effects of a maple syrup extract against RAW264.7 macrophages, Journal of Functional Foods, 2013, in press.
- Yuan, T.; Li, L.; Zhang, Y.; Seeram, N.P. Pasteurized and sterilized maple sap as functional beverages: Chemical composition and antioxidant activities. Journal of Functional Foods, 2013, in press.
- González-Sarrías, A.; Ma, H.; Edmonds, M.E.; Seeram, N.P. Maple polyphenols, ginnalins A-C, induce S- and G2/M-cell cycle arrest in colon and breast cancer cells mediated by decreasing cyclins A and D1 levels. Food Chemistry, 2013, 136, 636-642.
- Seeram, N.P.; Xu, J.; Li, L.; Slitt, A. Mining red maple (Acer rubrum) trees for novel therapeutics to manage diabetes. Medicine and Health Rhode Island, 2012, 95, 283-284.
- González-Sarrías, A.; Li, L.; Seeram, N.P. Anticancer effects of maple syrup phenolics and extracts on proliferation, apoptosis, and cell cycle arrest of human colon cells. Journal of Functional Foods, 2012, 4, 185-196.
- González-Sarrías, A.; Li, L.; Seeram, N.P. Effects of maple (Acer) plant part extracts on proliferation, apoptosis, and cell cycle arrest of human tumorigenic and non-tumorigenic colon cells. Phytotherapy Research, 2012, 26, 995-1002.
- Li, L.; Seeram, N.P. Further investigation into maple syrup yields three new lignans, a new phenylpropanoid, and twenty-six other phytochemicals. Journal of Agricultural and Food Chemistry, 2011, 59, 7708-7716.
Got it? Still interested in just only finding out what healthylowcarblifestyle Jimmy (or his speed dial of suckup sycophant “experts” he hauls out when he’s dumbfounded) has to say about it? Or do you have your own brain cells?
Some money quotes:
Maple syrup is one of the many wonders of the world and far more than a simple sweetener. Maple syrup is not only rich in essential nutrients such as manganese as well as zinc, but 34 new beneficial compounds discovered just a few years ago have been confirmed to play a key role in human health.
The process of making maple syrup is an age-old tradition of the North American Indians, who used it both as a food and as a medicine. They would make incisions into trees with their tomahawks and use birch barks to collect the sap. The sap would be condensed into syrup by evaporating the excess water using one of two methods: plunging hot stones into the sap or the nightly freezing of the sap, following by the morning removal of the frozen water layer. […]
Maple syrup was the main sweetener used by the colonists since sugar from the West Indies was highly taxed and very expensive. Eventually, inferior forms of sugar with no nutritional value became cheaper to produce, it began to replace maple syrup as a relied upon sweetener. In fact, maple syrup production is approximately one-fifth of what it was in the beginning of the 20th century. […]
Maple syrup was known to have naturally occurring minerals, such as zinc, thiamine, and calcium. Seeram was enlisted to study the plant’s antioxidants, known to exist in plant structures such as the leaves and the bark, and found 13 that were not previously known to be in the syrup. Several of those had anti-cancer, anti-bacterial, and anti-diabetic properties.
A previous study published in the Journal of Clinical Nutrition in 2007 found that maple syrup contains polyphenols such as abscisic acid (ABA), which is thought to stimulate insulin release through pancreatic cells very much the same way berries increase sensitivity of the fat cells to insulin, which makes the syrup beneficial for those with metabolic syndrome and diabetes.
“I continue to say that nature is the best chemist, and that maple syrup is becoming a champion food when it comes to the number and variety of beneficial compounds found in it,” Seeram said. “It’s important to note that in our laboratory research we found that several of these compounds possess anti-oxidant and anti-inflammatory properties, which have been shown to fight cancer, diabetes and bacterial illnesses.”
As part of his diabetes research, Seeram has collaborated with Chong Lee, professor of nutrition and food sciences in URI’s College of the Environment and Life Sciences. The scientists have found that maple syrup phenolics, the beneficial anti-oxidant compounds, inhibit two carbohydrate hydrolyzing enzymes that are relevant to Type 2 diabetes management. […]
The pilot study, conducted by Dr. Keiko Abe of the University of Tokyo’s Graduate School of Agricultural and Life Sciences, showed that healthy laboratory rats fed a diet in which some of the carbohydrate was replaced with pure maple syrup from Canada, yielded significantly better results in liver function tests than the control groups fed a diet with a syrup mix containing a similar sugar content as maple syrup.
Or, you know, “The Paleo Diet” guru, Cordain, just came out against honey, even though primates going as far back as possibly 5 million years have co-evolved with a bird that leads them to honey in exchange for honey. The Hadza still do it to this day, though they find they get even more honey if they don’t reward. Stingy bastards.
I’ll have a mildly snarky post up about all that early next week, so that you can forever dismiss Cordain as a dishonest opportunist, which he is to the core. …Worthless in terms of anything new, and long past due. Stick a fucking fork in him.