Disclaimer: The findings discussed are lab based and further studies need to be done.

Studies performed in the past on maple syrup focused more on the investigation of molecules that belong to a group called “phenolic,” a different study focused on molecules that belong to a group called “polysaccharides.” During this study, researchers were able to identify inulin, a type of dietary fiber that is classified as a polysaccharide. 

You might be wondering why is the identification of inulin important? Inulin is extracted from plants and used as dietary fiber in the food industry. Inulin enhances the immune system, contributes to colon health by promoting the growth of healthy bacteria (prebiotics), and aids cardiovascular health by decreasing levels of cholesterol and triglycerides in the blood. 

The discovery of inulin adds to the long list of potential benefits of consuming maple syrup. More research is needed to report the contribution of inulin to the overall benefits of maple syrup.

Reference: Sun, J.; Ma, H.; Seeram, N.P.; Rowley, D.C. Detection of inulin, a prebiotic polysaccharide, in maple syrup. Journal of Agricultural and Food Chemistry, 2016, 64, 7142-7147. https://web.uri.edu/maple/detection-of-inulin-a-prebiotic-polysaccharide-in-maple-syrup/