Certain foods contain substances with powerful cancer-fighting properties. When eaten regularly, these "functional foods" can help protect us from cancer, but with no side-effects other than making our taste buds happy! After berries, soy, green tea, spices and even chocolate, now maple syrup is showing its colours: recent scientific studies have confirmed the antioxidant, anti-inflammatory qualities of maple syrup, indicating a possible anti-cancer potential.

Most plants, including many fruits and vegetables, produce an arsenal of molecules that help them defend themselves against infection and the damage caused by micro-organisms (bacteria, fungi, viruses etc.), as well as insects and other predators in their environment. Some of these protective substances play a leading role in our own systems of anti-cancer defence. They fight tumours at the source, before they can reach maturity and become a threat to health. Among such substances are phenolic compounds.

Maple syrup is a significant source of phenol compounds, which are naturally present in the sap. It also contains other substances (sugars, amino acids, organic acids and so on) with a potential to benefit health, including reducing the risk of developing cancer. Over the last year, two studies focusing on water and Québec maple syrup have shown that phenolic compounds interfere with three important phenomena involved in the development of tumours: oxidation, inflammation and angiogenesis (the formation of new blood vessels to nourish cancer cells).

"A 60 ml serving (1/4 cup) of maple syrup has moderate antioxidant capacity, comparable to that of a serving of broccoli or a banana, explains dietician Marie Breton. This benefit, combined with the fact that the same quantity also provides significant amounts of manganese, riboflavin, zinc, magnesium, calcium and potassium, puts maple syrup head and shoulders above other common sweeteners like white sugar, brown sugar, honey and corn syrup."

According to the studies, maple syrup's antioxidant and anti-inflammatory activity is due to its high content in phenols and certain other substances. It's worth noting that neither the region nor the part of the season in which the sap is harvested, nor its long-term storage (6 months) or thermal reconditioning, have any unfavourable effects on its antioxidant, anti-inflammatory activity.

Already, new studies are under way to show whether or not the various antioxidant and anti-inflammatory compounds present in maple syrup have cancer-fighting potential as suggested in the literature. Results are expected within the next 12 to 24 months.

Who said what tastes good can't be good for us too?

Antioxidant Capacity of Maple Syrup(1) and Fruits and Vegetables(2)

(in (micro)mol Trolox eq. per serving)
Cranberries (125 ml)	7092
Wild blueberries (125 ml)	4848
Gala apple (1)	4553
Maple syrup (60 ml)	1131
Banana (1)	1037
Raw broccoli (125 ml	613
Raw tomato (1)	415
(in (micro)mol Trolox eq. per 100 g)
Cranberries	9584
Blueberries	6552
Gala apple	2828
Maple syrup	1414
Raw broccoli	1362
Banana	879
Raw tomato	337

Sources

1. Béliveau R. et al. Potentiel nutrathérapeutique de l'eau et du sirop d'érable: saison 2007. Université du Québec à Montréal, Montréal, Québec (2007).

2. USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods- 2007.

References

• Thériault M. et al. Antioxidant, antiradical and antimutagenic activities of phenolic compounds present in maple products. Food Chemistry 98 (2006) 490-501.

• Béliveau R. et al. Potentiel nutrathérapeutique de l'eau et du sirop d'érable: saison 2007. Université du Québec à Montréal, Montréal, Québec (2007).

• Legault J. et al. Antioxidant and anti-inflammatory activities of ethyl acetate extracts from maple sap and syrup. Université du Québec à Chicoutimi, Chicoutimi, Québec (2007).

For further information, contact Johannie Coiteux, Federation of Quebec Maple Syrup Producers, 450-679-0540, ext. 8609, jcoiteux@upa.qc.ca.