title: Oxalic acid decreases calcium absorption in rats.
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.
authors: Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907.
authors: C M
authors: CM
authors: Weaver
authors: B R
authors: BR
authors: Martin
authors: J S
authors: JS
authors: Ebner
authors: C A
authors: CA
authors: Krueger
mesh_terms: D000042:Absorption; D000818:Animals; D001682:Biological Availability; D001937:Brassica; D002118:Calcium / Q000493:pharmacokinetics*; D002119:Calcium Carbonate; D002122:Calcium Chloride; D002129:Calcium Oxalate; D002132:Calcium Radioisotopes; D008297:Male; D010070:Oxalates / Q000494:pharmacology*; D019815:Oxalic Acid; D010944:Plants / Q000378:metabolism; D051381:Rats; D011919:Rats, Inbred Strains; D014675:Vegetables
chemical_list: D002132:Calcium Radioisotopes; D010070:Oxalates; D002129:Calcium Oxalate; D019815:Oxalic Acid; D002119:Calcium Carbonate; D002122:Calcium Chloride; D002118:Calcium