Juicing Alters Oxalates Contents in Commonly Consumed Leafy Vegetables in South West Nigeria

@article{Odufuwa2014JuicingAO,
  title={Juicing Alters Oxalates Contents in Commonly Consumed Leafy Vegetables in South West Nigeria},
  author={Temitope K. Odufuwa and A. Atunnise and O. Olukanni and B. Salau},
  journal={International Journal of Nutrition and Food Sciences},
  year={2014},
  volume={3},
  pages={183}
}
Oxalic acid is present in most vegetables in varying quantity; its salts are formed as insoluble complexes at physiological pH with divalent cations, minerals and trace elements. The crystals of oxalates are associated with different pathological conditions including kidney stones. Sixteen vegetables obtained from four major markets in South West Nigeria were thoroughly mixed, grouped into two samples (fresh vegetables and juice extract) and four replicates for each sample were analysed… Expand
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