From: Doug Skrecky (oberon@vcn.bc.ca)
Date: Sun Jun 18 2000 - 11:00:03 MDT
Title
Effects of different
chromium compounds on blood pressure and
lipid peroxidation in spontaneously hypertensive rats.
Source
Clinical Nephrology. 47(5):325-30, 1997 May.
Abstract
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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