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Oxalate (systematic IUPAC name: ethanedioate) is an anion with the chemical formula C 2 O 2− 4. This dianion is colorless. It occurs naturally, including in some foods. It forms a variety of salts, for example sodium oxalate (Na 2 C 2 O 4), and several esters such as dimethyl oxalate ((CH 3) 2 C 2 O 4). It is a conjugate base of oxalic acid.
Some of the oxalate in urine is produced by the body. Calcium and oxalate in the diet play a part but are not the only factors that affect the formation of calcium oxalate stones. Dietary oxalate is an organic ion found in many vegetables, fruits, and nuts. Calcium from bone may also play a role in kidney stone formation.
Hydrated lanthanide oxalates form readily in very strongly acidic solutions as a densely crystalline, easily filtered form, largely free of contamination by nonlanthanide elements: 2 Ln 3+ + 3 H 2 C 2 O 4 → Ln 2 (C 2 O 4) 3 + 6 H + Thermal decomposition of these oxalates gives the oxides, which is the most commonly marketed form of these ...
For example, spinach is very rich in iron and calcium, but the oxalates reduce its absorption in the intestine. To work around this, having a variety of foods helps.
Poultry can pick up extra calories very quickly, but boneless, skinless chicken breast is actually low in calories when grilled (128 calories per serving), Sugiuchi notes. It’s a weight-loss ...
Oxalic acid and oxalates are present in many plants and in significant amounts particularly in rhubarb, tea, spinach, parsley, and purslane. Oxalates bind to calcium, magnesium and iron, preventing their absorption in the human body. [6] Glucosinolates prevent the uptake of iodine, affecting the function of the thyroid and thus are considered ...