Table 2.
Classification of nutritional oxidants with protective roles against oxidative stress in thyroid diseases and their naturally occurring sources.
| Nutritional antioxidant | Natural source |
|---|---|
| Vitamins | |
| Vitamin E | Plant oils (wheat germ, sunflower, safflower, and soybean oil), nuts (almonds, peanuts), sunflower seeds, fruits, and vegetables |
| Vitamin D | Cod liver oil, salmon, swordfish, tuna fish, sardines, egg yolk, beef liver, dairy and plant milk fortified with vitamin D |
| Vitamin C | Citrus fruits (oranges, lemon, grapefruit), kiwi, strawberries, vegetables (bell peppers, tomatoes, broccoli, cabbage, cauliflower, white potatoes) |
| Inositol (vitamin B8) | Fruits (cantaloupe, citrus fruits), fibre-rich foods (beans, brown rice, sesame seeds, corn, wheat bran), nuts (almonds, peanuts) |
| Trace elements | |
| Iodine | Seafood, seaweed, iodized table salt, dairy, eggs, chicken, beef liver |
| Zinc | Seafood, meat |
| Selenium | Brazil nuts, seafood, meat |
| Monounsaturated fatty acids (MUFA) | |
| Oleic acid | Olive and almond oil, nuts (hazelnuts, pecans, almonds) |
| Polyunsaturated fatty acids (PUFA) | |
| Omega-3 fatty acids | Seafood, nuts and seeds (flaxseed, chia seeds, and walnuts), plant oils (flaxseed oil, soybean oil, and canola oil) |
| Omega-6 fatty acids | Vegetable oils (sunflower, corn, and grapeseed oil), nuts (walnuts, pine nuts) |
| Polyphenolic compounds | |
| Resveratrol | Grapes, red wine, berries, peanuts |
| Curcumin | Rhizomes of the herbs from genus Curcuma (Curcuma longa (turmeric), Curcuma amada, Curcuma zedoaria, Curcuma aromatic and Curcuma raktakanta) |
| Alkaloids | |
| Berberine | Plants (Annonaceae, Menispermaceae, Papaveraceae, Ranunculaceae) |
| Biological compounds | |
| Carnitine | Red meat, dairy products |