Maple sap and syrup are a rich source of abscisic acid with potential benefits to health

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TypeArticle
Proceedings titleXXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on Emerging Health Topics in Fruits and Vegetables
Series titleInternational Society for Horticultural Science (ISHS) Acta Horticulturae; Volume 939
ConferenceXXVIII International Horticultural Congress (IHC2010), August 22-27, 2010, Lisbon, Portugal
ISSN0567-7572
ISBN978-90-66056-65-7
Pages129136; # of pages: 8
SubjectAcer saccharum; sugar maple; phytohormones; sap; syrup; diabetes; HPLC-MS
AbstractFor 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.
Publication date
PublisherInternational Society for Horticultural Science
Linkhttp://www.actahort.org/books/939/939_16.htm
LanguageEnglish
AffiliationNational Research Council Canada; NRC Plant Biotechnology Institute
Peer reviewedNo
NRC number55439
NPARC number21268510
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Record identifierd41f4f8b-0ff7-4268-94fb-a9475c64fd88
Record created2013-09-03
Record modified2016-05-09
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