Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications

Oxalate is an antinutrient present in a wide range of foods, with plant products, especially green leafy vegetables, being the main sources of dietary oxalates. This compound has been largely associated with hyperoxaluria, kidney stone formation, and, in more severe cases, systematic oxalosis. Due t...

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Detalles Bibliográficos
Autores principales: Salgado, Neuza, Silva, Mafalda Alexandra, Figueira, Maria Eduardo, Costa, Helena S., Albuquerque, Tânia Gonçalves
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486698/
https://www.ncbi.nlm.nih.gov/pubmed/37685134
http://dx.doi.org/10.3390/foods12173201

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486698/
https://www.ncbi.nlm.nih.gov/pubmed/37685134
http://dx.doi.org/10.3390/foods12173201

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