Articles
MAPLE SAP AND SYRUP ARE A RICH SOURCE OF ABSCISIC ACID WITH POTENTIAL BENEFITS TO HEALTH
Article number
939_16
Pages
129 – 136
Language
English
Abstract
For centuries maple sap and syrup have been a staple of North-American native people and are consumed now-a-days throughout the world as edulcoration produce and natural sweeteners.
Apart from sugar, the natural sap contains minerals, oligosaccharides, some proteins, polyphenols and phytohormones.
The sap and processed syrup are rich in abscisic acid (ABA) and its oxidation metabolites phaseic acid and dihydrophaseic acid depicting a strong oxidative inactivation of ABA prior to bud break.
Actually, phaseic acid and dihydrophaseic acid account for almost 90% of this class of molecules, while ABA account for less to 10% of this sesquiterpenoid in the sap and syrup.
The high titer of ABA and ABA metabolites may be associated to reduction in chronic diseases.
Apart from sugar, the natural sap contains minerals, oligosaccharides, some proteins, polyphenols and phytohormones.
The sap and processed syrup are rich in abscisic acid (ABA) and its oxidation metabolites phaseic acid and dihydrophaseic acid depicting a strong oxidative inactivation of ABA prior to bud break.
Actually, phaseic acid and dihydrophaseic acid account for almost 90% of this class of molecules, while ABA account for less to 10% of this sesquiterpenoid in the sap and syrup.
The high titer of ABA and ABA metabolites may be associated to reduction in chronic diseases.
Authors
Y. Desjardins, C. Ratti, I. Zaharia, S. Abrams
Keywords
Acer saccharum, sugar maple, phytohormones, sap, syrup, diabetes, HPLC-MS
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