Oxalate content of foods and its effect on humans

Asia Pacific Journal of Clinical Nutrition

Volumn 8, Issue 1, 1999, Pages 64-74

  Noonan, S C ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Absorption; Metabolism; Oxalate content; Oxalic acid; Plants; Synthesis; Toxic effects

Indexed keywords

EID: 24044510492     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1440-6047.1999.00038.x     Document Type: Article

References (6)

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2. Fassett DW. Oxalates. In: Toxicants occurring naturally in foods, 2nd edn. Washington: National Academy of Sciences, 1973: 346-362.
3. Gontzea I, Sutzescu P. Natural antinutritive substances in foodstuffs and forages. Basel: S Karger, 1968.
4. Linder MC. Nutritional biochemistry and metabolism with clinical applications, 2nd edn. New York: Elsevier, 1991.
5. Bressani R. Amaranth. In: Macrae R, Robinson RK, Sadler MJ, eds. Encyclopaedia of food science, food technology and nutrition. London: Academic Press, 1993: 135-140.
6. Watanabe Y, Uchiyama F, Yoshida K. Compositional changes in spinach (Spinacia oleracea L.) grown in the summer and the fall. J Jap Soc Hort Sci 1994; 62: 889-895.