Oxalate Content and Antioxidant Activity of Different Ethnic Foods

The objective of the present study was to generate reliable information on the oxalate content and antioxidant activity in different foods and classify them by very low, low, medium, high and very high oxalate content and antioxidant activity.

Source: Journal of Renal Nutrition - July 20, 2020 Category: Urology & Nephrology Authors: Azalia Avila-Nava, Isabel Medina-Vera, Pamela Rodr íguez-Hernández, Martha Guevara-Cruz, Pamela K. Heredia-G Canton, Armando R. Tovar, Nimbe Torres Tags: Original Research Source Type: research