TABLE 2

Sugar, protein, and lipid peroxidation levels in sciatic nerve

Glucose (nmol/mg) dry weightFructose (nmol/mg) dry weightmyo-Inositol (nmol/mg) dry weightTotal protein (mg/cm)MDA + HAE (nM/mg) wet weight
ControlNdNd13.24 ± 3.051.10 ± 0.24**12.67 ± 2.36
Diabetic33.3 ± 9.66 **8.89 ± 6.087.94 ± 1.24*0.98 ± 0.23**17.35 ± 0.79*
Diabetic + Ins16.98 ± 8.377.55 ± 3.7311.2 ± 5.81.42 ± 0.40*16.59 ± 3.81*
  • Sciatic nerves were taken from cohort 4. Values are means ± SD (n = 6–9).

  • *P < 0.05 vs. control;

  • **P < 0.05 vs. diabetic + insulin. Sorbitol levels were too low to detect in all samples. Nd = nondetectable.