Maple is rich in antioxidants
Nature knows how to look after itself. Most plants, including fruits, vegetables and trees, are able to protect themselves against their natural enemies in the environment using an arsenal of molecules which they naturally produce. As it happens, some of these same protective chemicals play a major role in our own immune systems in fighting diseases like cancer and heart disease. These substances are phenolic compounds which are found in foods such as small fruits, soy, green tea, spices, chocolate and maple syrup.
We’ve known for a while that maple products are superior to other everyday sweeteners in terms of vitamin and mineral content. Recently however, science has also shown us that maple syrup sap is also naturally rich in phenolic compounds. It is interesting to note that its antioxidant strength compares to that of broccoli and bananas when tested using the ORAC method. A 60 ml serving of syrup (1/4 cup) provides 10 to 38% of the recommended daily allowance of antioxidants according to some experts, which amounts to 3,000 – 5,000 ORAC units per day.
Two recent studies have both confirmed that the compounds found in maple syrup interfere with three processes associated with tumour growth: oxidation, inflammation and angiogenesis (the formation of new blood vessels which feed cancerous cells). Maple syrup’s antioxidant and anti-inflammatory properties, which help fight against cancer, stem from its high levels of phenolic compounds as well as its abundance of amino acids and other organic acids.
Don’t let anybody tell you that if something is delicious then it can't be good for you as well!
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