The inhibition of calculi forming oxalate by dietary Basella rubra plant organs leaf and stem pod has been investigated. The weight reduction assay was studied. Also a concoction of the plant organs was tested. Leaf extract was found with considerable activity whereas the concoction seems to be not much active as the stem pod extract. Soluble oxalate of the plant organs are partially removed prior to extraction of active constituents. The active component/s seem to be a non-protein and non-tannin molecule/s that may act through inhibition of calcium accumulation there by proving the positive activity against the calculi or kidney stone. Regular consumption of leaf and stem pod extracts of our plant would be helpful in calculi prophylaxis.

Calciphytoliths (calcium oxalate calculi) have a great influence on human health and are a disease with a high likelihood of recurrence at a rate of more than 10% within a year. Plant flavonoids, saponins, and tannins are reported to be Litholytic by inhibiting calcium oxalate crystals or by their calcium channel blocking activity. Vitamins and minerals containing flora completely prevent deposition of oxalate by preventing pre-oxidation injury and restoring renal tissue antioxidants. So vitamin therapy also might protect against oxalate calculi deposition in the human kidneys. The present chapter discusses the impact of vitamins especially vitamin E, calcium, and low oxalate-containing plants for the management of various urinary or kidney disorders.

Green leafy vegetables are high in minerals and antioxidant vitamins, as well as other antioxidant components like polyphenols and carotenoids, which can scavenge free radicals. In the present study, the effect of steaming was studied on the antioxidant activity, the content of vitamin C, calcium, and oxalate antinutrient of Brassica oleracea sprout (BOS) which is commonly known as Broccoli. The physicochemical and preliminary phytochemical screening was carried out according to standard methods. The antioxidant potential was assessed by using a 2,2 diphenyl -1-picryl hydrazine (DPPH) scavenging assay. Calcium, oxalate, and vitamin C were determined by simple titration methods. BOS steam heating did not affect vitamin C levels. BOS didn't show any considerable loss in vitamin C and calcium, but oxalate was reduced to a great extent as a result of steaming. The steaming method seemed to preserve better the vitamin C and calcium with a very less decrease after 10 and 20 min. of steaming. The fresh weight after steaming, in comparison to the raw one, showed a decrease due to a water loss of the vegetable tissue. The steaming method showed better results in preserving the nutrients of BOS and the desired pharmacological property can be expected.

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