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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Materias: | |
| 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 |