Oxalic acid decreases calcium absorption in rats.
作者信息
Weaver C M, Martin B R, Ebner J S, Krueger C A
机构信息
Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907.
出版信息
J Nutr. 1987 Nov;117(11):1903-6. doi: 10.1093/jn/117.11.1903.
PMID:3681480
Abstract
Calcium absorption from salts and foods intrinsically labeled with 45Ca was determined in the rat model. Calcium bioavailability was nearly 10 times greater for low oxalate kale, CaCO3 and CaCl2 than from CaC2O4 (calcium oxalate) and spinach (high in oxalates). Extrinsic and intrinsic labeling techniques gave a similar assessment of calcium bioavailability from kale but not from spinach.
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