Akter Saleha, Netzel Michael, Tinggi Ujang, Fletcher Mary, Osborne Simone, Sultanbawa Yasmina
Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Health and Food Sciences Precinct, Coopers Plains, QLD, Australia.
Queensland Health Forensic and Scientific Services, Coopers Plains, QLD, Australia.
Front Nutr. 2020 Dec 10;7:598219. doi: 10.3389/fnut.2020.598219. eCollection 2020.
Oxalic and phytic acid are phytochemicals considered to be anti-nutritional factors as they are predominantly found as oxalates and phytates bound to minerals like calcium and potassium. Studies have associated excessive oxalate consumption with increased urinary excretion of oxalate (hyperoxaluria) and calcium oxalate kidney stone formation, and excessive phytate consumption with decreased bioaccessibility and bioavailability of certain minerals and reduced utilization of dietary protein. However, other studies suggest that dietary consumption of phytate may be beneficial and inhibit formation of calcium oxalate kidney stones. In light of these conflicting reports, dietary intake of oxalate and phytate enriched plants should be considered in relation to potential health outcomes following consumption. is one such plant and is investigated here with respect to oxalate, phytate, and mineral contents. Assessment of oxalate and phytate contents in fruit, leaf, and seedcoat tissues through hydrolysis into acid forms revealed oxalic acid contents ranging from 327 to 1,420 mg/100 g on a dry weight (DW) basis whilst phytic acid contents ranged from 8.44 to 121.72 mg/100 g DW. Calcium content in the different tissues ranged from 131 to 1,343 mg/100 g. There was no correlation between oxalic acid and calcium, however a significant, positive correlation was observed between phytic acid and calcium ( = 0.9917; < 0.001), indicating that tissues rich in phytic acid also contain higher levels of calcium. The high content of phytic acid in comparison to oxalic acid in fruit found in this study and the dietary significance of this in terms of calcium bioavailability, needs to be investigated further.
草酸和植酸是植物化学物质，被认为是抗营养因子，因为它们主要以草酸盐和植酸盐的形式存在，与钙和钾等矿物质结合。研究表明，过量摄入草酸盐会增加尿草酸盐排泄（高草酸尿症）和草酸钙肾结石的形成，而过量摄入植酸盐会降低某些矿物质的生物可及性和生物利用率，并降低膳食蛋白质的利用率。然而，其他研究表明，膳食中摄入植酸盐可能有益，并能抑制草酸钙肾结石的形成。鉴于这些相互矛盾的报道，应考虑食用富含草酸盐和植酸盐的植物后的潜在健康结果，来确定其膳食摄入量。[具体植物名称]就是这样一种植物，本文对其草酸盐、植酸盐和矿物质含量进行了研究。通过水解成酸形式来评估[具体植物名称]果实、叶片和种皮组织中的草酸盐和植酸盐含量，结果显示，以干重（DW）计，草酸含量在327至1420毫克/100克之间，而植酸含量在8.44至121.72毫克/100克干重之间。不同组织中的钙含量在131至1343毫克/100克之间。草酸与钙之间没有相关性，然而，观察到植酸与钙之间存在显著的正相关（r = 0.9917；P < 0.001），这表明富含植酸的组织也含有较高水平的钙。本研究发现[具体植物名称]果实中植酸含量相对于草酸含量较高，以及其在钙生物利用度方面的膳食意义，需要进一步研究。
