Maple syrup was recently found to contain inulin and has been termed a functional food. It is found to be rich in antioxidants and has anti-inflammatory properties. A global symposium was conducted recently, headed by Dr. Navindra Seeram, the Chairman of the American Chemical Society's Division of Agricultural and Food Chemistry. This was carried out in collaboration with the Federation of Quebec Maple Syrup Producers, to highlight the latest research on benefits of consuming pure maple syrup.
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