DISTRIBUTION OF CALCIUM OXALATE CRISTAL, REDUCTION OF OXALATES, AND THE EFFECT OF CULTIVATION METHOD ON ITS FORMATION IN SOME VEGETABLES
ABSTRACT: Oxalate is one of
the plant metabolites. Oxalate can enter into the formation of both bio-soluble
and insoluble oxalate in the some plants. Some plant which containing oxalates
has been a good source of certain
minerals, vitamins, dietary fiber, and some antioxidant phytochemicals. Most of
vegetables are usually consumed both as a raw and or after cooking. On the other
hand, oxalate can accumulate in the renal glomeroli and can lead to the
formation of kidney stones and renal disorders. Besides that, the size,
location, accumulation and formation oxalate acid to be calcium oxalate
crystals in some vegetables may be affected by physical, chemical, and
biological condition such us temperature, light exposure, pressure, time
harvesting, pH, ion concentration, and macro and or micro ratio of field. This
paper was aimed to describe: (1)
distribution and formation of oxalate in
some part of
plants, (2) some methods
how to reduce oxalates contents
but still provided some
good nutrition to healthy, (3)
differences of the
cultivation methods on
oxalates content in
some vegetables, in
order to look
for suitable cultivating method
of vegetables.
Penulis: Agus Muji Santoso
Kode Jurnal: jpbiologidd130332
