Maple Sap

Lots of info including effect on h pylori [1]

Interesting, people say fermenting maple sap gives a horrible wood smokey flavor [2] this might mean it is the antioxidants in the sap (that are tasteless) getting either reduced or oxidized.

Antimicrobial potential [3]


Reverse osmosis doesn't loose much from sap but it does loose sodium and co2 [4] however I need to boil down the water remved from the sap to be sure nothing is left.

Phenolics in sap and syrup are very different. Sapnol A, saposide a and b and more found in sap as well as phenylpropanoids and neolignans [5]

Antioxidants powerpoint [6]

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