Researchers at McGill University found a concentrated extract of maple syrup makes harmful bacteria more susceptible to antibiotics which in turn can cut down on the emergence of drug-resistant bacteria.
Their findings will be published in Applied and Environmental Microbiology titled "Polyphenolic Extract from Maple Syrup Potentiates Antibiotic Susceptibility and Reduces Biofilm Formation of Pathogenic Bacteria."
"We would have to do in vivo tests, and eventually clinical trials, before we can say what the effect would be in humans," said Prof. Nathalie Tufenkji, who lead the research team. "But the findings suggest a potentially simple and effective approach for reducing antibiotic usage. I could see maple syrup extract being incorporated eventually, for example, into the capsules of antibiotics."