APPENDIX C Chemical Composition and Biological Effects of Maple Syrup (Chapter 18) Liya Li and Navindra P. Seeram*
Downloaded by UNIV LAVAL on September 28, 2015 | http://pubs.acs.org Publication Date (Web): May 25, 2012 | doi: 10.1021/bk-2012-1093.ot004
Bioactive Botanical Research Laboratory, Department of Biomedical and Pharmaceutical Sciences, College of Pharmacy, University of Rhode Island, Rhode Island, 02881, U.S.A. *E-mail:
[email protected] © 2012 American Chemical Society In Emerging Trends in Dietary Components for Preventing and Combating Disease; Patil, B., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012.
Downloaded by UNIV LAVAL on September 28, 2015 | http://pubs.acs.org Publication Date (Web): May 25, 2012 | doi: 10.1021/bk-2012-1093.ot004
588 In Emerging Trends in Dietary Components for Preventing and Combating Disease; Patil, B., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012.
Downloaded by UNIV LAVAL on September 28, 2015 | http://pubs.acs.org Publication Date (Web): May 25, 2012 | doi: 10.1021/bk-2012-1093.ot004
Figure 1. Structures of chemical constituents identified in maple syrup. Compounds 1- 46, and 70 are phenolics and compounds 47-69 are non-phenolic constituents.
589 In Emerging Trends in Dietary Components for Preventing and Combating Disease; Patil, B., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012.
