Submitted to: Journal of American College of Nutrition
Publication Type: Abstract only
Publication Acceptance Date: 7/20/2004
Publication Date: 11/1/2004
Citation: Roussel, A., Hininger, I., Buissieres, F., Anderson, R.A. Chromium histidine and cinnamon, as insulin sensitizers, decrease cu induced oxidation. Journal of American College of Nutrition. 23:476 (2004) Interpretive Summary:
Technical Abstract: Leading causes of oxidative stress and increased risk of cardiovascular diseases include hyperglycemia, hyperinsulinemia and insulin resistance. Factors that improve insulin action are likely to also improve antioxidant status. Two factors that have been shown to have significant in vitro and in vivo effects on insulin function are chromium and water soluble polyphenols from cinnamon. Therefore, the aim of this study was to assess the effects of cinnamon extracts, Cr trihystidine, chromium chloride and histidine, compared to known antioxidants, cysteine, glutathione and N-acetylcysteine (NAC), on the prevention of Cu-induced LDL oxidation. After LDL isolation from humans, oxidation of lipoproteins was initiated by Cu chloride. Cinnamon extracts significantly modulated copper-induced LDL oxidation; at 1.25 µg/ml and 2.5 µg/ml, lag time was increased by the cinnamon extract in a dose response manner resulting in a lag time of 1.7 and 2.6-fold longer than that of Trolox. Cr trihistidine decreased Cu-induced LDL oxidation by 1.5-fold at 1.25 µg/ml and 1.7-fold at 2.5 µg/ml, but this antioxidant property was not due to Cr alone but also to histidine. In parallel, we confirmed that increasing concentrations of known antioxidants, NAC, cysteine and glutathione resulted in significant, dose dependent decreases in the lag phase. In summary, these data suggest that the insulin sensitizers, chromium and polyphenol polymers found in cinnamon, may act as antioxidants in protecting LDL oxidation. These insulin sensitizers could have preventive effects on the development of diabetes and cardiovascular diseases not only through their abilities to improve insulin action but also through their antioxidant properties.