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Cereal Chem 63:411-413   |  VIEW ARTICLE
Effects of High-Chromium Bakers' Yeast on Glucose Tolerance and Blood Lipids in Rats.

G. S. Ranhotra and J. A. Gelroth. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

In rats fed a chromium-deficient diet for 17 weeks, a marginal elevation in blood glucose and cholesterol levels was observed. The potential of chromium in high-chromium bakers' yeast and chromium chloride to reverse these elevations was then examined. After a glucose challenge (200 mg/100 g body weight), bakers' yeast, but not chromium chloride, caused less elevation of blood glucose at 30, 60, and 90 min as compared to the chromium-deficient diet. Bakers' yeast also caused a significant (P less than 0.05) lowering of serum cholesterol and triglyceride levels. A significant (P less than 0.05) lowering effect on serum triglyceride level was also observed in animals fed chromium chloride.

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