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

Detalhes bibliográficos
Autor(a) principal: Salgado, N.
Data de Publicação: 2023
Outros Autores: Silva, M.A., Figueira, M.E., Costa, H.S., Albuquerque, T.G.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.18/8758
Resumo: (This article belongs to the Section Food Nutrition)
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spelling Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health ImplicationsOxalateFoodsExtraction ConditionsHealthOccurenceAnalytical MethodsHealth ImplicationsComposição dos Alimentos(This article belongs to the Section Food Nutrition)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.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).MDPIRepositório Científico do Instituto Nacional de SaúdeSalgado, N.Silva, M.A.Figueira, M.E.Costa, H.S.Albuquerque, T.G.2023-11-15T10:20:00Z2023-08-252023-08-25T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/8758engFoods. 2023 Aug 25;12(17):3201. doi: 10.3390/foods12173201.10.3390/foods121732012304-8158info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-18T01:30:50Zoai:repositorio.insa.pt:10400.18/8758Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:53:59.611900Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications
title Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications
spellingShingle Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications
Salgado, N.
Oxalate
Foods
Extraction Conditions
Health
Occurence
Analytical Methods
Health Implications
Composição dos Alimentos
title_short Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications
title_full Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications
title_fullStr Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications
title_full_unstemmed Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications
title_sort Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications
author Salgado, N.
author_facet Salgado, N.
Silva, M.A.
Figueira, M.E.
Costa, H.S.
Albuquerque, T.G.
author_role author
author2 Silva, M.A.
Figueira, M.E.
Costa, H.S.
Albuquerque, T.G.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Nacional de Saúde
dc.contributor.author.fl_str_mv Salgado, N.
Silva, M.A.
Figueira, M.E.
Costa, H.S.
Albuquerque, T.G.
dc.subject.por.fl_str_mv Oxalate
Foods
Extraction Conditions
Health
Occurence
Analytical Methods
Health Implications
Composição dos Alimentos
topic Oxalate
Foods
Extraction Conditions
Health
Occurence
Analytical Methods
Health Implications
Composição dos Alimentos
description (This article belongs to the Section Food Nutrition)
publishDate 2023
dc.date.none.fl_str_mv 2023-11-15T10:20:00Z
2023-08-25
2023-08-25T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.18/8758
url http://hdl.handle.net/10400.18/8758
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Foods. 2023 Aug 25;12(17):3201. doi: 10.3390/foods12173201.
10.3390/foods12173201
2304-8158
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
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instacron_str RCAAP
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