Study will further explore
anti-inflammatory properties
The United States Department of
Agriculture has awarded two University of Rhode Island researchers $470,000 to
advance their pioneering work exploring the anti-inflammatory properties of
maple syrup phytochemicals.
Navindra Seeram and Angela Slitt,
associate professors of biomedical and pharmaceutical sciences in the College of Pharmacy,
are co-investigators on the two-year project.
The study, titled “Beneficial
effects of maple syrup phytochemicals against inflammation associated with
metabolic syndrome,” aims to evaluate the anti-inflammatory effects of a
polyphenol-enriched maple syrup extract in mice fed a high-fat diet and in human
fat cell samples. “We see this as the next step in understanding the biological
effects of these compounds,” Seeram said.
“We are looking for evidence that the extract impedes inflammation. The data suggest it does so in cell-based models, but there is still much work to do,” Slitt noted. “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.”
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 area.
“You can’t outsource this
agricultural product. You can’t make maple syrup in China; you can’t make it in
India,” Seeram said of the relevance of conducting such research at URI. Sugar
maple trees, which produce the sap from which most syrup is made, are found
only in northeastern Canada and the United States.
“This research creates a basis to
ask bigger questions,” said Slitt, who brings expertise in toxicology and
animal studies to the research. “What’s the implication for human health,
impact of food decisions and risk of disease. It could help inform consumers.
Maybe it has some benefits or maybe there is no difference.”
Slitt and Seeram began studying the
anti-inflammatory properties of maple syrup phytochemicals a decade ago when
the Federation of Maple Syrup Producers of Quebec, in collaboration with the
Canadian Conseil pour le developpement de l’agriculture du Quebec and
Agriculture and Agri-Food Canada, offered to fund research led by Seeram, an
expert in isolating compounds from plant foods.
That work identified or confirmed 67 compounds in pure maple syrup that may play a key role in human health, garnering international media attention.
That work identified or confirmed 67 compounds in pure maple syrup that may play a key role in human health, garnering international media attention.
While learning that such a tasty
treat might convey health benefits naturally captures the attention of the
public and news media, Seeram stresses that neither he nor Slitt is suggesting
people add maple syrup to their diets. “We have never promoted eating more
sugar,” he said.
“Drizzle, don’t guzzle. Don’t add it to your diet if you do not use sweeteners; but if you are using refined sugars, consider replacing them with maple syrup, within a healthy diet and lifestyle.”
“Drizzle, don’t guzzle. Don’t add it to your diet if you do not use sweeteners; but if you are using refined sugars, consider replacing them with maple syrup, within a healthy diet and lifestyle.”
The agency also awarded Seeram a
one-year, $150,000 grant to study the quality, shelf-life stability and
authentication of commercial maple water products. He will examine the chemical
composition of maple water and identify standards for the product which, like
coconut water, is growing in popularity as a “functional beverage,” which is
intended to provide health benefits.
To successfully secure federal
funding for their work, Seeram and Slitt first conducted a pilot study of the
maple syrup extract, which they isolated from maple byproducts, with $13,700 in
funding from URI’s Council for Research. Data from this initial animal study
helped them win the USDA grant.