Ua hōʻailona ʻia ʻo 2015 ma Kanada. Manaʻo nui ʻia no kahi ʻāina i hana i 2014 lita o ka maple syrup ma 38 wale nō. ʻOiai ʻo ia ka mea hana nui loa o ka honua, ʻaʻole i nānā pono ʻo Canada i ka noiʻi ʻepekema e pili ana i ka mea ʻono kaulana.
ʻO ka hoʻāʻo nui hou loa i ka noiʻi mai Rhode Island, kahi mokuʻāina mamao loa mai ka kaulana no ka hana ʻana i ka maple syrup. I ka makahiki 2013-2014, ua ʻike nā mea noiʻi ma ke Kulanui o Rhode Island ua hoʻopaneʻe maikaʻi kekahi mau pūhui phenolic i ka maple i ka ulu ʻana o nā maʻi maʻi maʻi lab-grown. Eia kekahi, ʻo ka extract paʻakikī o nā pūhui phenolic o ka maple syrup he hopena anti-inflammatory i nā cell.
He waiwai nui ka maple syrup i nā pūhui reactive i ʻōlelo ʻia e ka poʻe noiʻi e paʻa i nā ʻōlelo hoʻohiki kūpono no nā waiwai lāʻau.
Ua ʻike ʻia kahi haʻawina i mālama ʻia ma ke Kulanui o Toronto. Ua ʻike nā kānaka ʻepekema ʻo McGill University ʻo ka maple syrup extract ka mea e maʻalahi ai ka bacteria pathogenic i nā antibiotics, e hōʻemi ana i ko lākou hiki ke hana i nā "kaiāulu."
Aia kekahi mau haʻawina hou e pili ana i nā waiwai anti-inflammatory o nā pūhui phenolic a me ka hoʻihoʻi ʻana o ka wai maple i ka microflora intestinal o nā ʻiole i nā pae maʻamau ma hope o ka lawelawe ʻana i nā lāʻau antibiotic.
Ua haʻi ʻo Kauka Natalie Tufenkji mai ke Kulanui ʻo McGill i kāna moʻolelo no kona hoʻomaka ʻana i ka noiʻi maple syrup. Wahi a ia, ua hiki "i ka manawa kūpono, ma kahi kūpono: Ua hana ʻo Dr. Tufenkzhi i nā waiwai antibacterial o ka cranberry extract. Ma kekahi o nā ʻaha kūkā e pili ana i ke kumuhana, ua haʻi kekahi i nā pono olakino olakino o ka maple syrup. Loaʻa iā ia kahi ʻōnaehana e lawe ʻia ai nā ʻāpana mai nā huahana a hoʻāʻo ʻia no ka hopena i ka bacteria pathogenic. Ma kahi hale kūʻai kūʻai kūloko, kūʻai ke kauka i ka syrup a hoʻoholo e hoʻāʻo.
He mea hou kēia wahi o ka noiʻi ʻepekema no Kanada, ʻaʻole like me Iapana, e hōʻike ana i nā hopena maikaʻi loa ma kēia wahi. Eia naʻe, ʻo Iapana nō ke alakaʻi honua i ka noiʻi kī ʻōmaʻomaʻo.