Most of the time, maple syrup is deliciously sloshed all over our pancakes.
However, a group of researchers at the Department of Chemical Engineering at McGill University, Canada (rather fitting given Canada’s love of the sticky stuff), have discovered another use for it.
Maple syrup can render bacteria more vulnerable to antibiotics.
The syrup, which is produced by concentrating the sap from North American maple trees, is a rich source of phenolic compounds with antioxidant properties.
And it is these antioxidant properties that prompted the team, led by Professor Nathalie Tufenkji, investigate the potential of maple syrup.
The team began by removing a concentrated extract from the syrup. They tested this extract on several infection-causing strains of bacteria, including E. coli and Proteus mirabilis (a common cause of urinary tract infection).
The syrup was mildly effective combating the bacteria on its own. However, once mixed with the antibiotics the maple syrup was particularly effective; seemingly synchronising its assault with the pharmaceutical ingredient.
Continue reading Maple syrup magnifies antibiotic attack (Day 336)
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