Inositol exists in free or bound forms in all biological tissues in nature and is a common component of animal and plant cells. It can be synthesized by microorganisms in the digestive tract and participates in the metabolism of carbohydrates and lipids in the body.

It is a widely distributed substance in food, structurally similar to glucose, and mainly distributed in animals and plants, with the highest content in fruits, legumes, corn, and nuts.

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