ABSTRACT
In a trial to investigate the biochemical changes associated with diabetic polyneuropathy, nerve contents of glucose, fructose, sorbitol and myoinositol were studied in 20 normal healthy rats versus 20 rats with alloxan-induced diabetes. There was significant increase in the nerve contents of glucose, fructose and sorbitol of diabetic animals as compared to controls. On the contrary, nerve myoinositol showed significant decline in diabetic rats. It appears that the accumulation of alcohol sugars leads to tissue swelling, thickening of basement membranes and reduction in the nerve conduction velocity of the affected diabetic nerves. Moreover, the decreased nerve myoinositol found in diabetic animals, could be an integral factor in the pathogenesis of diabetic neuropathy, since decreased nerve myoinositol inhibits series of biochemical events responsible for maintaining nerve excitability and conductivity