A concentrated extract of maple syrup makes disease-causing bacteria more susceptible to antibiotics, according to laboratory experiments by researchers at McGill University.
https://www.mcgill.ca/newsroom/channels/news/could-maple-syrup-help-cut-use-antibiotics-246929
"Polyphenolic Extract from Maple Syrup Potentiates Antibiotic Susceptibility and Reduces Biofilm Formation of Pathogenic Bacteria," by Vimal B. Maisuria, Zeinab Hosseinidoust, and Nathalie Tufenkji, is scheduled for publication in Applied and Environmental Microbiology, Volume: 81 Issue: 11. To view the accepted manuscript: http://aem.asm.org/content/early/2015/03/23/AEM.00239-15.abstract
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