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With the exception of sea-derived food, most foods have generally a low iodine content ranging from 30 to 100 g I kg 1 fresh weight, mainly depending on the site of production ( Since the 1920s, the main strategy to contrast low iodine intake has been the systematic iodination of table salt, which has considerably reduced the incidence of iodine deficiency disorders ( Although iodine is a not-essential element for plants, it is currently considered beneficial

Tellegen AR, RudnikJansen I, Beukers M, et al

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In addition to these enzymes, glutathione transferase, ceruloplasmin, hemoxygenase and possibly several other enzymes may participate in enzymatic control of oxygen radicals and their products

Cyanocobalamin belongs to the group of substances that are collectively referred to as "vitamin B12"