Oxalate content of some common foods: Determination by an enzymatic method
1980
Kasidas, G.P. | Rose, G. Alan
An enzyme method has been developed to analyze the oxalate content of common foods. Determination of the oxalate concentration of foods is necessary for prescription of low-oxalate diets which are therapeutic in patients with urinary and kidney stones. This new analytical procedure uses the enzyme, oxalate decarboxylase, to assay for presence of oxalate; preliminary isolation steps are not necessary. The oxalate content of a wide range of commonly eaten foods and beverages has been determined. High oxalate levels were found in spinach, rhubarb, beetroot, peanuts, chocolate, parsley and tea; cereals, meat, tomatoes, strawberries and dairy products contained low concentrations of oxalate. Coca-cola and beer were observed to be nearly oxalate-free.
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