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Inositol


Inositol was once considered to be one of the B-complex vitamins but as it can be fully synthesised in the body, it is no longer considered to be a vitamin. It is a carbohydrate with a waxy/oily consistency and little taste, and is closely associated with vitamin B6, choline, biotin, pantothenic acid, PABA, and folic acid. Inositol is a component of phospholipids in animal tissue and phytic acid in plant cells. Inositol, like choline, help move fats out of the liver.

Inositol is essential in promoting the production of lecithin and is stored in the liver, spinal cord nerves, and in the brain and cerebral spinal fluid. Lipotropic effect, helps in the metabolism of fats. Inositol and choline have an anti-arteriosclerotic, antiatherogenic effect.

FOOD SOURCES

Brewer's yeast, liver, pork, citrus fruits (except lemons), egg yolk, whole grains, beans and pulses (especially soya beans), wheat germ. Availability can be reduced by conversion to glucose by bacteria in the large intestine.

SUPPLEMENTATION

As lecithin (inositol + choline).

SIGNS OF DEFICIENCY

Eczema, constipation, abnormalities of the eyes, hair loss, and high blood cholesterol. Diabetics, heavy coffee drinkers, those on high protein or low calorie diets or taking antibiotics are at particular risk.

SIGNS OF TOXICITY

There is no known toxicity for inositol.

DAILY REQUIREMENT

300mg +/- depending on body weight.

 

 

 

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