Dietary myo-inositol intake and peripheral nerve function in diabetic neuropathy

Sodium- and energy-dependent uptake of myo-inositol by rabbit peripheral nerve. Competitive inhibition by glucose and lack of an insulin effect.

“…In view of the consistent and physiologically significant reduction in steadystate peripheral nerve myo-inositol content produced by experimental diabetes, it is reasonable to hypothesize (a) that carrier-mediated myo-inositol uptake contributes to the maintenance of high tissue myo-inositol levels within some component of peripheral nerve, and (b) that hyperglycemia reduces this concentration of free myo-inositol in part by competitively inhibiting sodium-dependent myo-inositol uptake. Thus, inhibition of peripheral nerve myo-inositol uptake by glucose constitutes a mechanism by which hyperglycemia may directly induce a specific metabolic alteration that has been implicated in impaired tissue function in experimental (15,16) and human (51)(52)(53) diabetes.…”

A defect in sodium-dependent amino acid uptake in diabetic rabbit peripheral nerve. Correction by an aldose reductase inhibitor or myo-inositol administration.

“…Aldose reductase inhibitors improve nerve conduction in nonneuropathic diabetic patients (9) and ameliorate the sorbitol accumulation (10, I 1) and structural fiber abnormalities (10) in the peripheral nerves of neuropathic diabetic subjects. MI administration also appears to marginally improve nerve conduction in highly selected diabetic neuropathic patients (12)(13)(14)(15), but not in more heterogeneous populations of diabetic subjects (16,17). (The clinical efficacy of aldose reductase inhibitors or MI supplementation await large scale, long-term, randomized, controlled clinical trials with these drugs [10,16,17]).…”

Characterization of traditional Spanish edible plant syrups based on carbohydrate GC–MS analysis

“…It is noteworthy their high content of myo-inositol, a bioactive component which is reported to have several positive effects on health, such as a potential role in reducing the growth of certain cancers and preventing and treating diabetic neuropathy (Clements et al, 1979;Lam et al, 2006). The high level of myo-inositol determined in this sort of syrup (in the 3-8 mg g À1 range) was comparable to that reported by Clements and Darnell (1980) in beans, almonds and fruit (1.9, 3.55 and 2.78 mg g À1 , respectively).…”