کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10553021 | 967666 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Oxalate content of legumes, nuts, and grain-based flours
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
About 75% of all kidney stones are composed primarily of calcium oxalate and hyperoxaluria is a primary risk factor for this disorder. Since absorbed dietary oxalate can make a significant contribution to urinary oxalate levels, oxalate from legumes, nuts, and different types of grain-based flours was analyzed using both enzymatic and capillary electrophoresis (CE) methods. Total oxalate varied greatly among the legumes tested, ranging from 4 to 80Â mg/100Â g of cooked weight. The range of total oxalate of the nuts tested was 42-469Â mg/100Â g. Total oxalate of analyzed flours ranged from 37 to 269Â mg/100Â g. The overall data suggested that most legumes, nuts, and flours are rich sources of oxalate.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 18, Issue 7, November 2005, Pages 723-729
Journal: Journal of Food Composition and Analysis - Volume 18, Issue 7, November 2005, Pages 723-729
نویسندگان
Weiwen Chai, Michael Liebman,