Vitamins and minerals >>>> Inositol is a healthy vitamin

Inositol is a healthy vitamin.

Studying the work of muscle fibers, in particular, their nerve conduction and growth factors, scientists found the substance Inositol, which, as it turned out later, had a lot of useful functions in the human body.

The simplest phenomenon with which the direct participation of Inositol is associated, and which is familiar to absolutely everyone who overstrained the muscles in one way or another, is the pain effect that occurs due to the release of lactic acid into the muscle tissue.

Responsibility for many important phenomena and functions in the body lies precisely with Inosite:

Inositol is a growth factor for muscle tissue, stimulates the growth of muscle fibers.

Inositol is a participant in lipid, carbohydrate and protein metabolism in the body. It plays the role of an enzyme that breaks down starchy compounds, intermediate products of carbohydrate breakdown. In terms of lipid metabolism, Inositol is responsible for the inhibition of obesity (in particular, the obesity of the liver parenchyma and muscle tissue).

But the most important functions of Inositol are associated with the work of the central nervous system and the peripheral nervous system. Inositol is a regulator of nervous excitability of various types of muscle tissue:

Controls and stimulates the neuromuscular excitability of skeletal muscles.
It is an important substance in the processes that regulate the rhythm of the myocardium.
Ensures proper functioning of smooth muscle tissue - peristalsis of the stomach, intestines, vascular tone.
The overstrain of the brain in terms of intellectual activity is compensated for by Inositol, which is found in high concentrations in the tissues of the brain substance in a bound state (in the form of inositol phosphate compounds). Inositol counteracts overfatigue of the body with excessive mental stress (during periods of active intellectual work within the profession, during periods of heavy workload in teaching students, schoolchildren).

The very organism of man and animals in a healthy state is able to synthesize this vital substance. Some diseases affect the amount of Inositol produced in the body, for example, intestinal dysbiosis and dysbacteriosis significantly reduce the production of Inositol, since it is synthesized by representatives of the intestinal microflora, but since Inositol itself is also a stimulator of the growth of this microflora (fungi, bacteria), a change in the quantitative balance microflora provokes a vicious circle in violations of the natural synthesis of the substance Inositol. And given that the microflora itself is a factor of immunity, Inositol indirectly also turns out to be a factor in the normal functioning of the immune system.

Inositol can enter the human body with food in two states: bound and free. It is in this form that inositol is found in animal tissues and plants suitable for nutrition. But for a person, only that Inositol that is in a free state matters - it is he who is absorbed by the body from food. The rest of the Inositol compounds (bound) enter the body only after preliminary enzymatic cleavage, which is very important to consider in cases where the enzymatic activity is disturbed, and, therefore, part of the Inositol substance from animal and plant food products will remain unclaimed by the body and will simply be excreted as slag.

This feature of the assimilation of Inositol is taken into account in the diet, when it is necessary to select food products with its content, so as not to waste food those products that, with a lack of Inositol, the body will still not assimilate.

Products containing Inositol:

Animal products: (in ounces of substance per 3.5 ounces of food)

Bovine, cow, calf heart – 0.009 ounces per 3.5 ounces
Bovine, cow, veal, pork brains - 0.007 ounces per 3.5 ounces
Pork heart - 0.004 - 0.006 ounces per 3.5 ounces
Beef liver, veal - 0.002 ounces per 3.5 ounces
Chicken - 0.002 ounces per 3.5 ounces
Pork meat - 0.0012-0.0015 ounces per 3.5 ounces
Ham - 0.0015 ounces per 3.5 ounces
Eggs - 0.0011 ounces per 3.5 ounces
Cheese - 0.0008 ounces per 3.5 ounces
Cow's milk - 0.0006 ounces per 3.5 ounces
Fish Flounder (fresh) - 0.0005 ounces per 3.5 ounces
Fish Salmon (canned) - 0.0005 ounces per 3.5 ounces
Fish Sardines (canned) - 0.0005 ounces per 3.5 ounces
Cow, veal meat – 0.0004 ounces per 3.5 ounces

Plant-based products: (in ounces of substance per 3.5 ounces of food)

Wheat bran - 0.04 ounces per 3.5 ounces
Wheat germ - 0.02-0.03 ounces per 3.5 ounces
Oranges - 0.008 ounces per 3.5 ounces
Green peas - 0.005 - 0.008 ounces per 3.5 ounces
Green Beans - 0.004 ounces per 3.5 ounces
Raisins - 0.004 ounces per 3.5 ounces
Melons - 0.004 ounces per 3.5 ounces
Wheat flour (98%) - 0.004 ounces per 3.5 ounces
Wheat flour (70%) - 0.002 ounces per 3.5 ounces
Cabbage - 0.0033 ounces per 3.5 ounces
Cauliflower - 0.0033 ounces per 3.5 ounces
Peaches - 0.0033 ounces per 3.5 ounces
Green onions - 0.003 ounces per 3.5 ounces
Strawberries - 0.002 ounces per 3.5 ounces
Tomatoes - 0.0015 ounces per 3.5 ounces
Rutabaga - 0.0015 ounces per 3.5 ounces
Carrots - 0.0015 ounces per 3.5 ounces
Corn flour - 0.0015 ounces per 3.5 ounces
Bananas - 0.0011 ounces per 3.5 ounces
Potatoes - 0.0010 ounces per 3.5 ounces
Spinach - 0.0009 ounces per 3.5 ounces
Apples - 0.0008 ounces per 3.5 ounces
Beet - 0.0007ounces per 3.5 ounces
Rice bran - 0.0006 ounces per 3.5 ounces
Champignons – 0.0005 ounces per 3.5 ounces

After reading the composition of Inositol in foods, it becomes clear why sports and recovery diets are designed specifically with food items high in Inositol in mind.

With a balanced diet and without diseases associated with enzymatic deficiency or dysbiosis, a person receives one gram of Inositol daily. Scientists suggest that the daily requirement for Inositol for an adult is from 0.035 to 0.05 ounces.

The body's need for Inosite increases in cases when a person is overly active in intellectual activity, experiences intellectual stress during processing, studies during sessions or has additional classes in addition to the school curriculum in exact or humanitarian sciences, in technical subjects.

During pregnancy and during breastfeeding, women experience a lack of Inositol.

Inositol deficiency can be observed in states of dysbacteriosis and dysbiosis, which also requires additional consumption.

Inositol is useful in periods after illness, when the body needs to restore the balance of substances responsible for the functioning of the immune system and recover from a breakdown following prolonged and severe diseases of the heart muscle, vascular diseases, motility disorders, infectious diseases and acute respiratory viral diseases.

In order to compensate for the lack of Inositol in the body, food menus are made according to its quantitative composition in products, prebiotics and probiotics are taken to restore intestinal microflora, drugs containing Inositol are taken, for example, Fitin or other phosphorus compounds of Inositol. Other preparations containing Phytin - Gefitin, D-Calcin, Quadevit.

Inositol in pharmaceuticals has several other names (synonyms) Inositol, Myo-inositol, vitamin B8. Inositol belongs to a group of drugs that are classified as B vitamins.