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Dietary chromium - forms and availabilities.

G H Starich, C Blincoe

    The Science of the Total Environment
    |June 1, 1983
    PubMed
    Summary

    Plants naturally contain stable, anionic chromium (Cr(III)) complexes of 2600 daltons. These compounds remain intact in the gastrointestinal tract, with some absorption occurring in rats.

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    Area of Science:

    • Biochemistry
    • Environmental Science
    • Plant Physiology

    Background:

    • Chromium is an essential trace element, but its chemical forms and bioavailability in plants are not fully understood.
    • Plants can accumulate chromium from the environment, necessitating research into its metabolic fate and nutritional implications.

    Purpose of the Study:

    • To characterize the naturally occurring chromium compounds in plants.
    • To investigate the stability and absorption of plant-derived chromium compounds in a mammalian gastrointestinal system.

    Main Methods:

    • Quantification of total chromium using flameless atomic absorption spectrophotometry.
    • Molecular weight determination of chromium compounds via Sephadex G-25 gel filtration.
    • In vivo and in vitro radioactive chromium tagging and tracking.
    • Analysis of gastrointestinal tract integrity and absorption in rats.

    Main Results:

    • Naturally occurring plant chromium eluted at approximately 2600 daltons, forming a stable, anionic complex with an organic ligand.
    • Only trivalent chromium (Cr(III)) was found in the organic complex, indicating plant bioreduction of hexavalent chromium (Cr(VI)).
    • Plant chromium compounds remained intact throughout the gastrointestinal tract, with partial absorption (approx. 30%) in rats, primarily in the large intestine.

    Conclusions:

    • Plants synthesize stable, low-molecular-weight Cr(III) complexes that are bioavailable.
    • The plant's ability to reduce Cr(VI) to Cr(III) is crucial for forming these stable, absorbable compounds.
    • Dietary plant chromium exhibits significant gastrointestinal stability and absorption, highlighting its nutritional relevance.

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