Ask any North American what would be their favourite topping for pancakes or waffles and very likely your answer will be pure Canadian maple syrup. Sought after worldwide for its distinctive and delicious flavour, pure Canadian maple syrup is now being touted for its health benefits.
Dr. Donald Weaver, of the Krembil Research Institute at the University of Toronto, presented his research at a two-day symposium at the annual meeting of the American Chemical Society recently held in San Diego, CA. Dr. Weaver’s study showed that pure maple syrup extract may help prevent the derangement of two types of proteins found in brain cells – beta amyloid and tau peptide. Apparently these cellular proteins can fold improperly and clump together, forming a plaque that is involved in the development of Alzheimer’s and other brain diseases.
Other research presented at the symposium showed that pure maple syrup extract had neuroprotective effects in rodent’s microglial brain cells. Past scientific research found that a decrease in microglial brain cell function is associated with Alzheimer’s disease and similar neurological problems.
The idea that an everyday breakfast choice one associates with sugar, calories and secret, sinful delight could now be a healthy choice will have health food and mass market consumers drooling. Already we see coffee, doughnuts, bacon, sausage, sauces and other mass consumables sold with a maple syrup flavouring; when this word gets out maple syrup products will be the new chocolate and move off the shelves like they sprouted wheels.
If this happens it would give a real boost to the Canadian maple syrup industry and Quebec business concerns in general since 90% of the maple syrup manufactured and sold in Canada is produced in Quebec.
Don’t miss news with IHR Digital and stay tuned to the trade.
