Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications
2023
Salgado, N. | Silva, M.A. | Figueira, M.E. | Costa, H.S. | Albuquerque, T.G.
(This article belongs to the Section Food Nutrition)
Afficher plus [+] Moins [-]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 to its impact on human health, it is extremely important to control the amount of oxalate present in foods, particularly for patients with kidney stone issues. In this review, a summary and discussion of the current knowledge on oxalate analysis, its extraction conditions, specific features of analytical methods, reported occurrence in foods, and its health implications are presented. In addition, a brief conclusion and further perspectives on whether high-oxalate foods are truly problematic and can be seen as health threats are shown.
Afficher plus [+] Moins [-]This research received financial support from Foundation for Science and Technology (FCT) under the projects Food4DIAB (EXPL/BAA-AGR/1382/2021); UIDB/50006/2020; UIDP/50006/2020 and by AgriFood XXI I&D&I project (NORTE-01-0145-FEDER-000041) co-financed by European Regional Development Fund (ERDF), through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020).
Afficher plus [+] Moins [-]info:eu-repo/semantics/publishedVersion
Afficher plus [+] Moins [-]Mots clés AGROVOC
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