Abstract
Chromium(III) is biologically active ingredient of food and is known to enhance the action of insulin, a hormone critical to metabolism and storage of carbohydrate, fat and protein in body. On the other hand, chromium(VI) is toxic substance in any form. Chromium deficiency may be cured by commercially available food supplements like chromium picolinate and chromium polynicotinate. In the present work, we report the method of preparation and characterization of products formed by the interaction of di-tertiary butyl chromate with sucrose in order to explore whether the products containing chromium(III) in combination with oxidised products of sucrose can be used as food supplement for chromium deficiency.
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