bioavailable lipid form and the biounavailable phytate/phosphate form. Foods containing the highest concentrations of myo-inositol and its compounds include fruits, beans, grains, and nuts. Fruits in particular, especially oranges and cantaloupe, contain the highest amounts of myo-inositol. It is also present in beans, nuts, and grains, however, these contain large amounts of myo-inositol in the phytate form, which is not bioavailable without transformation by phytase enzymes. Bacillus subtilis, the microorganism which produces the fermented food natto, produces phytase enzymes that may convert phytic acid to a more bioavailable form of inositol polyphosphate in the gut. Additionally, Bacteroides species in the gut secrete vesicles containing an active enzyme which converts the phytate molecule into bioavailable phosphorus and inositol polyphosphate, which is an important signaling molecule in the human body. myo-Inositol can also be found as an ingredient in energy drinks, either in conjunction with or as a substitute for glucose, ostensibly to increase serotonin levels and alertness. In humans, myo-inositol is naturally made from glucose-6-phosphate through enzymatic dephosphorylation. References External links U.S. National Library of Medicine: Drug Information Portal – Inositol Inositol MS Spectrum Inositol bound to proteins in the PDB Biology of bipolar disorder Biology of obsessive–compulsive disorder Chemopreventive agents Treatment of obsessive–compulsive disorder Xanthine oxidase inhibitors