Variation in Ascorbic Acid and Oxalate Levels in the Fruit of <i>Actinidia chinensis</i> Tissues and Genotypes

Rassam, Maysoon; Laing, William A.

doi:10.1021/jf048197s

Cited by 88 publications

(57 citation statements)

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“…Kiwi (Actinida chinesis) was reported to contain a range of 18-45 mg total oxalate/100 g fresh weight in different genotypes (Rassam & Laing, 2005). The present study yielded 37.4 mg total oxalate and 6.6 mg soluble oxalate per 100 g in kiwifruits when using the hot extraction method, while the cold extraction method yielded 30.6 mg total oxalate and 6.5 mg soluble oxalate per 100 g.…”

Section: Discussionmentioning

confidence: 43%

“…Previous work suggested that most fruits contain only small quantities of oxalate (Zarembski & Hodgkinson, 1962b), while some such as kiwifruit and star fruit (Carambola) were reported to be moderately high (Wang et al, 2006;Rassam & Laing, 2005). Kiwi (Actinida chinesis) was reported to contain a range of 18-45 mg total oxalate/100 g fresh weight in different genotypes (Rassam & Laing, 2005).…”

Section: Discussionmentioning

confidence: 99%

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A Comparison of Two Extraction Methods for Food Oxalate Assessment

Al-Wahsh¹,

Wu²,

Liebman³

2012

JFR

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Hyperoxaluria is a primary risk factor for the formation of calcium oxalate-containing kidney stones. Increased dietary oxalate intake and/or intestinal absorption may provide the critical quantity of additional oxalate that triggers the formation of kidney stones. The accurate determination of food oxalate is highly dependent on oxalate extraction, the first step in oxalate analysis. Potential problems include the possibility of elevated oxalate due to in vitro conversion from various oxalate precursors such as ascorbate and failure to dissolve all pre-existing calcium oxalate crystals. The primary objective was to compare the efficiency of the hot and cold extraction methods in extracting oxalate from 50 dry herb and 10 fresh fruit samples. Regardless of the method of extraction, leaves of Atriplex halimus and kiwifruit exhibited the highest concentrations of both total and soluble oxalate among the herbs and the fruits, respectively. The hot extraction method appeared to extract more total oxalate compared to the cold extraction method while there was no significant difference between the methods in efficiency of extracting soluble oxalate. The overall data suggested that the use of the hot acid method will yield a more accurate assessment of the total oxalate content of foods.

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Section: Discussionmentioning

confidence: 43%

Section: Discussionmentioning

confidence: 99%

A Comparison of Two Extraction Methods for Food Oxalate Assessment

Al-Wahsh¹,

Wu²,

Liebman³

2012

JFR

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“…The retention time of oxalate ions in these conditions was t R = 13.73 ± 0.01 min. Previous reports (Rassam et al, 2005) and the experimental data suggested interference from sulfate ions on oxalate ion determination. A chromatogram of a standard mixture of equivalent amounts of sulfate and oxalate ions is shown in Figure 1.…”

Section: Resultsmentioning

confidence: 75%

“…After water, tea is the second most popular beverage, but it contains high levels of oxalic acid (Sang et al, 2011). In the human body, oxalic acid is formed by the metabolism of glycine and ascorbic acid (Rassam et al, 2005). The role of oxalic acid in the human body is very significant, because its compounds are responsible for the stability of biological membranes (Melnik, 1999).…”

Section: Introductionmentioning

confidence: 99%

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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INTRODUCTIONThis review will briefly consider the impact on cognitive development and function, of variation in intake (insufficient or excessive) of the macronutrients, protein, carbohydrate and fat, and, where its effects can be separated, energy, over the human lifespan. For each macronutrient, attention will be paid to what is known about the role of specific forms for cognition and brain function. This review is mainly concerned with evidence in human beings, and emphasis is placed on highlighting current understanding of the evidence, rather than an extensive review of the literature.All the macronutrients can provide energy, albeit with differing priorities and target organs, as well as carbon for structural functions, and many forms are fundamental to cellular processes governing growth, signalling and survival (Mann and Truswell, 2012). For the brain specifically, carbohydrates provide glucose as the primary energy source, amino acids in proteins provide the precursors for synthesis of neurotransmitters and create their receptors, while fatty acids provide the structural basis of neuronal cell membranes. These properties point to ways in which macronutrient intake may be crucial for optimal brain function.Firstly, the importance of adequate intake of energy and protein, both for the pregnant mother and thus the intrauterine nutritional environment for the foetus, and for the neonate and infant child, will be considered. Breastfeeding will briefly be compared to formula feeding, as the quantity and quality of fats and protein may have implications for cognitive development.Next, the review will discuss evidence for the benefits of breakfast, and other meal types, for cognitive function in school children, adolescents and adults, comparing effects of different forms of breakfast, including the nature of the carbohydrates and the glycaemic index of the meal. For adolescents and adults, there is extensive literature on the effects of glucose loads on cognition, particularly memory and attention: this literature will be summarised, and the strengths and weaknesses of the evidence, and its implications, discussed.PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 303-314. DOI: 10.2478/prolas-2013 EFFECTS OF ENERGY AND MACRONUTRIENT INTAKE ON COGNITIVE FUNCTION THROUGH THE LIFESPAN Edward Leigh GibsonDepartment of Psychology, University of Roehampton, London, UK l.gibson@roehampton.ac.uk Communicated by Valdis PîrâgsThis paper reviews effects of both insufficient and excessive energy and macronutrient intake on cognition over the lifespan, including the prenatal period, infancy, childhood, and adulthood. In the brain, the hippocampus is particularly vulnerable to both protein malnutrition and energy undernutrition in utero or infancy, resulting in impaired neurogenesis and deficits in memory and spatial learning, reduced anxiety and increased impulsivity, reflected in impairments of neurotransmitter systems. Conversely, higher protein intake is associated with i...

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“…There are few traditional approaches that offer hope and few established methods that are yet to gain popularity. Peeling of foods where plant pericarp has high calcium oxalate [83] seems to be an effective and economical way of reducing calcium oxalate. In addition, there are emerging pieces of evidence that raise the hope that several plants with huge drug and food potential can be better utilized by reduction or removal of calcium oxalate.…”

Section: Removal Of Calcium Oxalatementioning

confidence: 99%

Raphides in Food ? An Unsafe Menu

ChandraBose¹

2015

J Plant Biochem Physiol

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Calcium oxalate in plant bodies lead to stones in kidney, upon consumption. Calcium oxalate is frequently found in plants in the form of tiny needle like raphides. Out of the 5 types of calcium oxalate crystals, raphides are the predominant ones. Calcium oxalate gets incorporated in our body through plant derived food that contains them; a little amount of them is also synthesized in humans endogenously. Both the sources contribute to kidney problems. Occurrence of calcium oxalate is not limited to higher plants only but also extends to algae, fungi and lichens. Out of all the 3 forms of calcium oxalate, monohydrate form is the one widely reported to cause kidney problems. In this study, we review raphides and explore their possible remediation in order to utilize plants of food and medicinal importance the better way. We also review traditional knowledge of raphide neutralization and point to the methods of removal of calcium oxalate and raphides.

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Variation in Ascorbic Acid and Oxalate Levels in the Fruit of Actinidia chinensis Tissues and Genotypes

Cited by 88 publications

References 40 publications

A Comparison of Two Extraction Methods for Food Oxalate Assessment

A Comparison of Two Extraction Methods for Food Oxalate Assessment

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Raphides in Food ? An Unsafe Menu

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