{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,14]],"date-time":"2026-04-14T18:56:07Z","timestamp":1776192967701,"version":"3.50.1"},"reference-count":106,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2023,8,25]],"date-time":"2023-08-25T00:00:00Z","timestamp":1692921600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Foundation for Science and Technology (FCT)","award":["EXPL\/BAA-AGR\/1382\/2021"],"award-info":[{"award-number":["EXPL\/BAA-AGR\/1382\/2021"]}]},{"name":"Foundation for Science and Technology (FCT)","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"name":"Foundation for Science and Technology (FCT)","award":["UIDP\/50006\/2020"],"award-info":[{"award-number":["UIDP\/50006\/2020"]}]},{"name":"Foundation for Science and Technology (FCT)","award":["NORTE-01-0145-FEDER-000041"],"award-info":[{"award-number":["NORTE-01-0145-FEDER-000041"]}]},{"name":"European Regional Development Fund (ERDF)","award":["EXPL\/BAA-AGR\/1382\/2021"],"award-info":[{"award-number":["EXPL\/BAA-AGR\/1382\/2021"]}]},{"name":"European Regional Development Fund (ERDF)","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"name":"European Regional Development Fund (ERDF)","award":["UIDP\/50006\/2020"],"award-info":[{"award-number":["UIDP\/50006\/2020"]}]},{"name":"European Regional Development Fund (ERDF)","award":["NORTE-01-0145-FEDER-000041"],"award-info":[{"award-number":["NORTE-01-0145-FEDER-000041"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Oxalate is an antinutrient present in a wide range of foods, with plant products, especially green leafy vegetables, being the main sources of dietary oxalates. This compound has been largely associated with hyperoxaluria, kidney stone formation, and, in more severe cases, systematic oxalosis. Due to its impact on human health, it is extremely important to control the amount of oxalate present in foods, particularly for patients with kidney stone issues. In this review, a summary and discussion of the current knowledge on oxalate analysis, its extraction conditions, specific features of analytical methods, reported occurrence in foods, and its health implications are presented. In addition, a brief conclusion and further perspectives on whether high-oxalate foods are truly problematic and can be seen as health threats are shown.<\/jats:p>","DOI":"10.3390\/foods12173201","type":"journal-article","created":{"date-parts":[[2023,8,25]],"date-time":"2023-08-25T08:33:09Z","timestamp":1692952389000},"page":"3201","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":69,"title":["Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications"],"prefix":"10.3390","volume":"12","author":[{"given":"Neuza","family":"Salgado","sequence":"first","affiliation":[{"name":"Research and Development Unit, Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisbon, Portugal"},{"name":"Faculty of Pharmacy, University of Lisbon, Avenida Professor Gama Pinto, 1649-003 Lisbon, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6195-0833","authenticated-orcid":false,"given":"Mafalda Alexandra","family":"Silva","sequence":"additional","affiliation":[{"name":"Research and Development Unit, Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisbon, Portugal"},{"name":"REQUIMTE-LAQV\/Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1561-6858","authenticated-orcid":false,"given":"Maria Eduardo","family":"Figueira","sequence":"additional","affiliation":[{"name":"Research Institute for Medicines and Pharmaceutical Sciences (iMed.UL), Faculty of Pharmacy, University of Lisbon, Avenida Professor Gama Pinto, 1649-003 Lisbon, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8168-3963","authenticated-orcid":false,"given":"Helena S.","family":"Costa","sequence":"additional","affiliation":[{"name":"Research and Development Unit, Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisbon, Portugal"},{"name":"REQUIMTE-LAQV\/Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0151-2062","authenticated-orcid":false,"given":"T\u00e2nia Gon\u00e7alves","family":"Albuquerque","sequence":"additional","affiliation":[{"name":"Research and Development Unit, Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisbon, Portugal"},{"name":"REQUIMTE-LAQV\/Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,8,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"511","DOI":"10.1016\/S0308-8146(02)00212-1","article-title":"Comparison of Extraction Methods for the Determination of Soluble and Total Oxalate in Foods by HPLC-Enzyme-Reactor","volume":"78","author":"Hesse","year":"2002","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"16037","DOI":"10.1021\/acs.jafc.2c04787","article-title":"Oxalate in Plants: Metabolism, Function, Regulation, and Application","volume":"70","author":"Li","year":"2022","journal-title":"J. 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