Role of chromium in barley in modulating the symptoms of diabetes
| Autor: | Donald J. Naismith, Ghanim S. Mahdi |
|---|---|
| Rok vydání: | 1991 |
| Předmět: |
Blood Glucose
Chromium Male medicine.medical_specialty Sucrose Starch Estreptozocina Medicine (miscellaneous) chemistry.chemical_element Water consumption Diabetes Mellitus Experimental chemistry.chemical_compound Diabetes mellitus Internal medicine medicine Dietary Carbohydrates Animals Streptozocine Nutrition and Dietetics Plants Medicinal business.industry food and beverages Hordeum Rats Inbred Strains medicine.disease Streptozotocin Rats Endocrinology chemistry business medicine.drug |
| Zdroj: | Annals of nutritionmetabolism. 35(2) |
| ISSN: | 0250-6807 |
| Popis: | In adult diabetic rats, a diet containing barley had a modulating effect on the symptoms of diabetes (blood glucose concentration and water consumption) when compared with a starch or sucrose-based diet. It was postulated that the beneficial effect of barley might be explained by its very high content of chromium (5.69 micrograms/g). Supplementation of the sucrose-based diet with an amount of trivalent inorganic chromium calculated to be equivalent to the available chromium in the barley-based diet abolished the differences in response to the diabetic state. |
| Databáze: | OpenAIRE |
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