Researchers have identified compounds in maple syrup with similar anti-inflammatory or anti-oxidant properties as blueberries, green tea and other “superfoods.”

Initial studies also suggest that polyphenols in the syrup may help keep blood sugar levels in check, important for diabetics, by inhibiting enzymes that are involved in the conversion of carbohydrates to sugar, he said.

The discoveries of new molecules in the syrup also provide chemists with leads that could prompt synthesis of medications to fight other diseases.A total of 54 beneficial compounds were identified by the researchers in pure maple syrup from Quebec, including five of which have never been seen in nature.

Among the new compounds is quebecol — named in honor of the Canadian province of Quebec, which leads the world in maple syrup production.The researchers believe it is created when a farmer boils off the water in maple sap to get maple syrup. It takes 40 liters (20.5 gallons) of sap to make one liter (two pints) of syrup.

The sweet sap is collected from maple trees in the spring when freezing and thawing cycles cause it to rise and flow from taps hammered into tree trunks.

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