Bioavailability of soluble oxalate from tea and the effect of consuming milk with the tea
Author:
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://www.nature.com/articles/1601572.pdf
Reference22 articles.
1. Albihn, PBE & Savage, GP (2001a). The effect of cooking on the location and concentration of oxalate in three cultivars of New Zealand-grown oca (Oxalis tuberosa Mol). J. Sci. Food Agric., 81, 1–7.
2. Albihn, PBE & Savage, GP (2001b). The bioavailability of oxalate from oca (Oxalis tuberosa). J. Urol., 166, 420–422.
3. Barilla, DE, Notz, C, Kennedy, BS & Pak, CYC (1978). Renal oxalate excretion following oral loads in patients with ileal disease and with renal and absorptive hypercalciurias, effect of calcium and magnesium. Am. J. Med., 64, 579–585.
4. Brinkley, L, MgGuire, J, Gregory, J & Pack, CYC (1981). Bioavailability of oxalate in foods. Urology, 17, 534–553.
5. Brinkley, LJ, Gregory, J & Pak, CYC (1990). A further study of oxalate bioavailability. J. Urol., 144, 94–99.
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