Chromium(III) Complexes of Insulin and Related Compounds

摘要

A number of chromium compounds have been subjected to in vitro tests to determine the relation between their structure and their effectiveness in enhancing the action of insulin. The results indicate that the effect is strongly dependent on the composition of the chromium compound and in particular that the most active compounds are polynucleate, the polynucleate structure of those tested being due to olation. Investigation of synthetic methods for preparing such compounds of known chain length has been started. Preliminary work has been done on the possible formation of chromium com¬plexes under conditions similar to those of the digestive system. Rapid methods for determining chromium have been studied;a spectrophotometric procedure described in the literature has been checked and is in use, and a method based on separation of Cr(0H)3 from organic matter is under in¬vestigation.