Did you know that your favorite maple syrup is effective in fighting cancer and diabetes? According to the studies conducted by US researchers, there are strong evidences showing that maple syrup can substantially slow down the growth of cancer cells and can effectively reduce the risk of diabetes. The new research shows that your favorite maple syrup has thirteen active compounds that serve as antioxidants. These thirteen compounds were previously unknown. The discovery proved that maple syrup could be very effective in fighting bacterial infection, diabetes and cancer.
An Effective Solution or Diabetes Sufferers
Considerable amounts of the phytohormone, abscisic acid, are found in maple syrup. This acid is a powerful defense against diabetes and metabolic syndrome, because it encourages the release of insulin through pancreatic cells and enhances fat cells’ sensitivity to insulin. Seeram revealed the results of his tests on Canadian maple syrup during the annual meeting of the American Chemical Society in San Francisco.
Maple Syrup as the Best Anti Cancer Food
A study by researchers at the Universite du Quebec a Chicoutimi, published in the Journal of Medicinal Food, implies that maple syrup can be more effective than broccoli, blueberries, carrots and tomatoes in significantly slowing cancerous cell growth in the brain, prostate and lungs and somewhat less significantly in the breast.
A Delicious Option in Fighting Cancer and Diabetes
The following is from a study titled: Antioxidant Activity, Inhibition of Nitric Oxide Overproduction, and In Vitro Antiproliferative Effect of Maple Sap and Syrup from Acer saccharum, published in the Journal of Medicinal Food, and written by Jean Legault, Karl Girard-Lalancette, Carole Grenon, Catherine Dussault and André Pichette: Maple sap and syrup from 30 producers in three Quebec, Canada, regions were evaluated concerning the time of harvest and abstract antioxidant activity, inhibition of nitric oxide (NO) overproduction and the antiproliferative effect of ethyl acetate extracts.
The harvest time does not have an analytically notable incidence on antioxidant activity of either maple sap or syrup extracts. Their Oxygen radical absorbance capacity (ORAC) values are 12 +/- 6 and 15 +/- 5 mumol of Trolox equivalents (TE)/mg, respectively. A cell-based assay also confirmed the antioxidant activity. The ORAC assay was also used to establish the antioxidant activity of pure maple syrup. The results show the pure maple syrup ORAC value of 8 +/- 2 mumol of TE/mL to be lower than the blueberry juice value of 24 +/- 1 mumol of TE/mL but similar to the strawberry juice value of 10.7 +/- 0.4 mumol of TE/mL and the orange juice value of 10.8 +/- 0.5 mumol of TE/mL. Lipopolysaccharide-induced NO overproduction in RAW264.7 murine macrophages was considerably inhibited by maple sap and syrup extracts.
It is believed that transforming maple sap into syrup enhances NO inhibition action, because the syrup extract was considerably more active than the sap extract. The maple syrup extracts induced the highest NO inhibition at the season’s end, and the darker syrup was more active than the clear syrup. This indicates that the activity could be partially attributed to some colored oxidized compounds.
Maple syrup extracts (50% inhibitory concentration = 42 +/- 6 mug/mL) and pure maple syrup have a discriminating in vitro antiproliferative action against cancerous cells.
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Sandy W. Harris writes for http://www.diabeticsnacks.org, her personal hobby website focused on healthy recipes ideas to prevent, cure and manage diabetes.