Maple Water Science: What the Studies Say

Maple water has been studied for more than 20 years, mostly by researchers in Quebec and New England. Here is a plain-language tour of the main studies, starting with the ones we find most interesting. Every study links to the original paper.

1. Rehydrating after exercise

Matias et al. (2019), Journal of the International Society of Sports Nutrition

In a study of 26 active adults who were mildly dehydrated by exercise, maple water rehydrated them as well as a control drink (water with maple flavour). The researchers also measured a higher antioxidant potential in the maple water itself. Read the study (open access)

2. Nutrients preserved after pasteurization

Yuan et al. (2013), Journal of Functional Foods

The University of Rhode Island team compared raw, pasteurized and sterilized maple sap. Sugars, amino acids, organic acids and minerals were preserved after heat treatment, and more than 25 constituents were identified. Read the summary

3. The reference composition of maple water

Centre ACER (2018), technical sheet on maple water

Quebec's maple research centre analyzed bulk maple water and published its average composition. Per 100 ml: about 2.3 g of sugars (almost all sucrose), small amounts of minerals such as potassium, calcium, magnesium and manganese, organic acids like malic acid, amino acids and close to 1 mg of polyphenols from more than 25 phenolic compounds. Technical sheet: English (PDF) · French (PDF)

4. Encouraging first results in the lab

You et al. (2026), Journal of Ethnic Foods (Sangmyung University, Seoul)

A team at Sangmyung University in Korea studied an extract of North American maple water on cells in the lab, and the first results are encouraging. In immune cells, the extract reduced the production of nitric oxide and the expression of several inflammation-related genes. In skin cells exposed to UVB light, it improved cell survival, lowered oxidative stress and influenced markers linked to the skin barrier and hydration. It is a first step: these results come from cells in a lab, and the authors call for further research, including studies in people, to confirm them. Read the study

5. A profile that follows the life of the tree

Lagacé et al. (2015), Journal of Food Composition and Analysis

Researchers analyzed a large number of sap samples from Quebec sugar bushes over two seasons. Sugars peak mid-season, phenolic compounds are highest early in the season, and potassium, calcium and magnesium rise as the season goes on. In other words, maple water is a natural product whose profile follows the life of the tree. Read the summary

What do these studies tell us? Maple water is a simple, natural product with a well-documented composition, and careful processing preserves it. Research on its effects in people is still young, and we'll keep following it.

Want to know more? Read how maple water is harvested or what's really inside maple water.

This article summarizes published research for general information. The studies describe their own samples and conditions; they are not claims about Maple 3 products and do not replace the advice of a health professional.