Oxalate-rich foods
Author:
Affiliation:
1. University Hospital Bonn, Germany
2. Federal Institute for Drugs and Medical Devices, Germany
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v41s1/0101-2061-cta-fst10620.pdf
Reference31 articles.
1. Effect of cooking on soluble and insoluble oxalate contents in selected Pakistani vegetables and beans;Akhtar M. S.;International Journal of Food Properties,2011
2. Oxalate and phytate of soy foods;Al-Wahsh I. A.;Journal of Agricultural and Food Chemistry,2005
3. Fractional magnesium absorption is significantly lower in human subjects from a meal served with an oxalate-rich vegetable, spinach, as compared with a meal served with kale, a vegetable with a low oxalate content;Bohn T.;British Journal of Nutrition,2004
4. Assessment report on Glycyrrhiza glabra L. and/or Glycyrrhiza inflata Bat. and/or Glycyrrhiza uralensis Fisch., radix,2013
5. Absorption of calcium oxalate does not require dissociation in rats;Hanes D. A.;The Journal of Nutrition,1999
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