X-Message-Number: 13973
Date: Sun, 18 Jun 2000 09:59:34 -0700 (PDT)
From: Doug Skrecky <>
Subject: effects of different chromium compounds

  Effects of different
  chromium compounds on blood pressure and
  lipid peroxidation in spontaneously hypertensive rats.
  Clinical Nephrology.  47(5):325-30, 1997 May.
  In a previous study, we found that oral chromium nicotinate
  overcame sucrose-induced hypertension in spontaneously hypertensive rats
  (SHR). Accordingly, we examined more chromium
  compounds to determine if others were more or less effective
  in regulating blood pressure (BP) of SHR. Since chromium is
  postulated to be an antioxidant, we also assessed the ability of
  different chromium
  compounds to alter free radical formation measured by
  determining thiobarbituric acid reactive substances (TBARS). The control
  group of SHR ingested a diet low in chromium, and 5 other
  groups ate the same diet with various chromium
  compounds added at 5 ppm-chloride, acetate, nicotinic
  acid-glycine-cysteine-glutamic acid (NA-AA), picolinate, and nicotinate.
  Following this, the rats were challenged with drinking water containing 5%
  and 10% w/v sucrose. Except for NA-AA, all chromium
  compounds inhibited the sucrose-induced elevation of
  systolic BP; and acetate, picolinate, and nicotinate
  chromium compounds lowered HbAIC below
  control. Only chromium acetate and nicotinate significantly
  lowered both hepatic and renal TBARS. Chromium picolinate
  lowered hepatic TBARS, and chromium chloride and NA-AA
  lowered neither. We conclude that chromium, rather than a
  specific ligand, plays a major role in ameliorating sucrose-induced BP
  elevations and can act as an antioxidant.

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