SOUTH KINGSTOWN – Researchers at the University of Rhode Island announced the receipt of $470,000 in U.S. Department of Agriculture funding to continue their study of the anti-inflammatory effects of maple syrup.
The two-year project, “Beneficial effects of maple syrup phytochemicals against inflammation associated with metabolic syndrome,” is led by Navindra Seeram and Angela Slitt, associate professors of biomedical and pharmaceutical sciences at URI’s College of Pharmacy.
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Their research is designed to evaluate the anti-inflammatory effects of a polyphenol-enriched maple syrup extract in mice fed high-fat diets as well as the same result when applied to human fat cell samples.
“We are looking for evidence that the extract impedes inflammation,” said Slitt in a statement. “The data suggest it does so in cell-based models, but there is still much work to do. … We want to ensure the extract is effective and safe and we understand how it works before we eventually translate the work into human clinical studies.”
Additional previous research by Seeram into the beneficial medical applications of maple syrup was covered by PBN in 2011.
While learning that such a tasty treat might convey health benefits, Seeram stresses neither he nor Slitt suggests adding maple syrup to one’s diet. “We have never promoted eating more sugar,” he said in a statement, “drizzle – don’t guzzle.”
The USDA’s Agriculture and Food Research Initiative, part of the National Institute of Food and Agriculture, is funding the work through its Function and Efficacy of Foods program.
In addition, the USDA awarded Seeram a one-year, $150,000 grant to study the quality, shelf-life stability and authentication of commercial maple water products. His research will include examination of the chemical composition of maple water and identify standards for the product.
Emily Gowdey-Backus is a staff writer for PBN. You can follow her on Twitter @FlashGowdey or contact her via email, gowdey-backus@pbn.com.
