Role of chromium in barley in modulating the symptoms of diabetes
1991
Mahdi, G.S. | Naismith, D.J.
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 microgram/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.
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书目信息
其它主题
Dietary carbohydrates; Medicinal; Experimental; Inbred strains; Administration & dosage; Male
语言
英语
类型
Journal Article; Text
2024-02-29
MODS