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Lalmin™ Chromium (Cr)
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Form of Trace Mineral
Cr is a trace mineral, and the trivalent form is required for normal carbohydrate, lipid and protein metabolism.
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Co-factor for Insulin
Cr is a co-factor for the hormone insulin and its activity parallels insulin activity in the body.
Cr is required for a normal insulin function and low levels have been linked with insulin resistance and impaired glucose tolerance.
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Produced via Yeast Fermentation
Lalmin® Cr2000 Chromium Yeast is produced by fermenting the natural yeast Saccharomycescerevisiae in a culture medium containing Cr, followed by spray drying, milling, and refining.
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Organic Chromium Source
Yeast fermentation makes the inorganic Cr from the culture medium into organic.
Cr exists in yeast cells as GTF (glucose tolerance factor) and other organic forms.
Lalmin® Cr2000 contains 0.2% chromium. 10mg will provide 20µg of chromium.
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Higher Bioavailability
Yeast contains biologically active Cr. Cr from GTF is more readily assimilated by the body.
The bioavailability of Cr from Cr-enriched yeast may potentially be up to ten times higher than that of Cr from non-yeast-bound chromium chloride.
-
Form of Trace Mineral
Cr is a trace mineral, and the trivalent form is required for normal carbohydrate, lipid and protein metabolism.
-
Co-factor for Insulin
Cr is a co-factor for the hormone insulin and its activity parallels insulin activity in the body.
Cr is required for a normal insulin function and low levels have been linked with insulin resistance and impaired glucose tolerance.
-
Produced via Yeast Fermentation
Lalmin® Cr2000 Chromium Yeast is produced by fermenting the natural yeast Saccharomycescerevisiae in a culture medium containing Cr, followed by spray drying, milling, and refining.
-
Organic Chromium Source
Yeast fermentation makes the inorganic Cr from the culture medium into organic.
Cr exists in yeast cells as GTF (glucose tolerance factor) and other organic forms.
Lalmin® Cr2000 contains 0.2% chromium. 10mg will provide 20µg of chromium.
-
Higher Bioavailability
Yeast contains biologically active Cr. Cr from GTF is more readily assimilated by the body.
The bioavailability of Cr from Cr-enriched yeast may potentially be up to ten times higher than that of Cr from non-yeast-bound chromium chloride.
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EFSA Authorised Health Claims
Chromium contributes to the maintenance of normal blood glucose levels.
Chromium contributes to normal macronutrient metabolism.*
• Both claims are authorised for a daily chromium intake of 40 μg).
• Based on EFSA evaluation, supplemental intake of trivalent chromium (including high chromium yeast) is safe up to 250 μg/day.
Abbreviations: EFSA, European Food Safety Authority
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Mechanism of Actions
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Insulin promotes glucose uptake by stimulating a cascade of signaling processes initiated by the binding of insulin to extracellular α-subunit of the insulin receptor (IR) on the cellular membrane. Insulin binding to the α-subunit elicits autophosphorylation of the intracellular β-subunit of IR, thereby activating the intracellular tyrosine kinase domain of the IR.
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Chromodulin, or with an older term, GTF is a molecule composed of 4 chromium ions and 4 amino acids (aspartate, cysteine, glutamate, and glycine). It binds to intracellular β-subunit of IR.
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Thus, when the insulin receptor is activated, by insulin on the outside, and on the inside by chromodulin, sugar can be transported into the cell and converted into vital energy for cellular processes.
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The essential interaction between chromium and the four amino acids is an important key to an effective dietary supplement that actually helps the body removing sugar from the blood stream and thereby balancing the blood sugar.
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In response to a glucose increase (1), insulin is secreted into the circulation (2). The increased of circulating insulin causes higher chromium mobilization to target cells, mainly mediated by transferrin (3). GLUT-4 inside the cell without performing the glucose transport (4). The chromodulin is stored in the Apo form (5). Four Cr3+ ions join the apochromodulin making it active as chromodulin (6), which in turn binds to the active site in the insulin receptor (7), completing the activation and amplifying the insulin signal (8). A series of phosphorylation reactions in cascade occurs and stimulates the translocation of GLUT4 to the plasma membrane (9), carrying the glucose uptake.
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Clinical Studies
A double-blind placebo-controlled trial, published in the European Journal of Nutrition (June, 2018), studied the effects of Cr-yeast supplement in the form of enriched bread. Thirty patients with Type 2 diabetes mellitus were randomly assigned Cr-yeast bread or placebo bread to consume over a 12-week study length.
The results showed that Cr-yeast enhanced various areas of diabetic health, including:
- Lower levels of plasma glucose and insulin
- Lower levels of HbA1c
- Decreased insulin resistance, improved glucose tolerance
- Decreased bodyweight and (systolic) blood pressure
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