Maple syrup enhances antibiotics
A phenol-rich mixture extracted from maple syrup allows much smaller doses of antibacterial drugs to achieve the same results
Antibiotic resistance poses a significant problem. While exploring the anti-bacterial properties of natural products at McGill university, Nathalie Tufenkji discovered that a mixture of phenols extracted from the syrup increased the effectiveness of antibiotics. Tufenkji explained her work at the American Chemical Society’s meeting in San Francisco