| Definition | Iodine, also known as i2 or jod, is a member of the class of compounds known as homogeneous halogens. Homogeneous halogens are inorganic non-metallic compounds in which the largest atom is a nobel gas. Iodine can be found in a number of food items such as horseradish, kelp, chewing gum, and yellow zucchini, which makes iodine a potential biomarker for the consumption of these food products. Iodine can be found primarily in blood, cerebrospinal fluid (CSF), and urine. Iodine exists in all living organisms, ranging from bacteria to humans. Iodine is a non-carcinogenic (not listed by IARC) potentially toxic compound. The dominant producers of iodine today are Chile and Japan. Iodine and its compounds are primarily used in nutrition. Due to its high atomic number and ease of attachment to organic compounds, it has also found favour as a non-toxic radiocontrast material. Because of the specificity of its uptake by the human body, radioactive isotopes of iodine can also be used to treat thyroid cancer. Iodine is also used as a catalyst in the industrial production of acetic acid and some polymers . Molecular iodine is known to inhibit the induction and promotion of N-methyl-n-nitrosourea-induced mammary carcinogenesis, to regress 7,12-dimethylbenz(a)anthracene-induced breast tumors in rats.It has also been shown to have beneficial effects in fibrocystic human breast disease (DrugBank). Ingestion of iodine may cause corrosive effects such as oedema of the glottis, with asphyxia, aspiration pneumonia, pulmonary oedema and shock, as well as vomiting and bloody diarrhea. The CNS, cardiovascular and renal toxicity following acute iodine ingestion appear to be due to the corrosive gastroenteritis and resultant shock. Vomiting, hypotension and circulatory collapse may be noted following severe intoxication (L1848) (T3DB). |
|---|
