Whether for its unique taste, it versatility when used for cooking or its antioxidant phenolic compounds, maple syrup is a local product that is greatly appreciated and that never ceases to amaze. Maple syrup has already begun its interesting breakthrough with the international scientific community, and consumers everywhere, especially in Japan, are widely interested in the product. Indeed, the Japanese, always on the lookout for natural foods that play a role in disease prevention, love 100% pure maple syrup from Canada and are particularly interested in its various benefits. Dr. Keiko Abe of the University of Tokyo’s Graduate School of Agricultural and Life Sciences led a study that showed that maple syrup could promote a healthier liver. The study established that healthy laboratory rats fed a diet in which some of the carbohydrate was replaced with 100% pure maple syrup from Canada yielded significantly better results in liver function tests than the control groups fed a diet with a syrup mix containing a similar sugar content as maple syrup but without the beneficial compounds of maple syrup. The results will be published in the November, 2011 issue of “Bioscience, Biotechnology, and Biochemistry.”