In vitro and in vivo reduction of erythrocyte sorbitol by ascorbic acid. J.A. Vinson, M.E. Staretz, P. Bose, H.M. Kassm, and B.S. Basalyga, Diabetes , 38 (8), 1036-1041, 1989
Re-natured [Food State] Vitamin C was found to be effective in reducing sorbitol levels in erythrocytes, with a lower level of variation between subjects than in the isolated ascorbic acid group. Lowering erythrocyte sorbitol levels is a useful measure in reducing diabetic side effects.
Chromium (GTF) supplementation improves chronic headaches: A case study. R. Cook. and D. Benton, Journal of Nutritional Medicine, 3, 61-64, 1992
Food state chromium supplement significantly reduced chronic headaches in a hypoglycaemic patient
Inhibition of protein glycation and advanced glycation end product by ascorbic acid and other vitamins and nutrients. J.A. Vinson and T.B. Howard III., Nutritional Biochemistry , 7, 659-663, 1996
Serum protein glycation was reduced by an average of 46.8% after 4 weeks supplementation with Re-natured [Food State] Vitamin C. Protein glycation is a significant mechanism behind the development of diabetic complications
Comparative effect of various forms of chromium on serum glucose: An assay for biologically active chromium. J.A. Vinson and K.H. Hsaio, Nutritional Reports International, 32, 1, 1985
Re-natured [Food State] chromium reduced serum glucose by 16.8%, compared to only 6% with chromium chloride and 5.7% with brewer yeast. Serum glucose reduction is considered a useful measure for the biological activity of chromium.
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