Maple syrup is a unique plant-derived natural sweetener which contains simple (primarily, sucrose) and complex (oligosaccharides) sugars, vitamins, minerals, amino acids, organic acids, phytohormones, and phytochemicals (primarily, phenolics).  Other emerging maple-derived products include maple water (beverage applications), maple syrup extracts (functional food and nutraceutical applications), maple leaf/bark extracts (cosmetic and nutraceutical applications), as well as, more recently, isolated/synthetic compounds (e.g. quebecol; pharmaceutical applications). To date, several <i>in vitro</i> studies support the potential beneficial effects of these maple materials in a myriad of health areas including diabetes and metabolic syndrome, antibacterial, inflammation, gut health, and neuroprotection. Several published animal studies support the positive biological effects of maple syrup but, so far, there are no published human clinical studies. This review will summarize our group’s research on the aforementioned maple-derived materials as well as offer the author’s perspective on ‘the path forward’ for this promising botanical natural product.<br/>

Maple-Derived food bioactives in human health & diseases: The path forward

253rd National Meeting (2017)

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