Oxalic acid – nutritional

 

Oxalic acid – nutritional

Bile Acid Loss Syndrome

As a result of steatorrhea, more calcium ions are lost due to calcium binding to the intestine's fatty acids. These are no longer available for binding oxalic acid. As a result, oxalic acid uptake and excretion with the urine increases (hyperoxaluria) promote urinary stones [ medicine knowledge ].

Urolithiasis (urinary stones)

Oxalic acid in urine combines with existing calcium ions to form insoluble complexes. If a saturation threshold is exceeded, the complexes precipitate and include calcium oxalate stones.

 

70–79% of all urinary stones consist of calcium oxalate. Hyperoxaluria (> 0.5 mmol / d oxalic acid in the urine) is a significant risk factor for its development. A genetic enzyme defect, primary hyperoxaluria, is sporadic. In most cases, the intestinal absorption of oxalic acid is increased. Possible causes are an increased intake or illnesses. In many cases, the reason is unclear.

 

For calcium oxalate stones, a diet low in oxalic acid is recommended, ideally with a simultaneous increase in the urine's pH and an increased urine volume.

Vegan diet

A purely plant-based diet can increase the risk of nutrient deficiencies. They depend on the selection and degree of processing of the food. If milk/milk products are avoided, and not enough alternative sources of calcium are consumed, the intake may be insufficient. Simultaneously, an advanced proportion of plant-based foods in the diet means more oxalic acid is absorbed. Certain genetic predispositions (e.g., urinary stones) can lead to symptoms.

Malic acid

Malic acid was the first remote from apple juice and was described by Carl Wilhelm Scheele in 1785. It occurs in all living cells. In nature, malic acid originates in unripe apples, quinces, grapes, barberries, rowan berries, and gooseberries. Of all edible acids, malic acid has the most stringent sour taste. In the human organism, malic acid plays a role in the citric acid cycle. A distinction is made among two different forms: D- and L-malic acid, both used as food additives. L-malic acid is the natural form, D-malic acid is produced synthetically. Malic acid and its salts (malates) are obtained chemically from fumaric acid or as a metabolic product of bacteria and fungi.

acetic acid

Acetic acid is the most important organic acid. It occurs widely in nature in the form of its salts and esters. In plants, acetic acid is formed by the fermentation of dilute aqueous alcohol solutions under acetic acid bacteria. In the human organism, butyric acid and acetic acid are released during the breakdown of fatty acids via ß-oxidation. It is produced synthetically in the food industry. Acetic acid and its salts, potassium acetate, sodium acetate, and calcium acetate, are used as preservatives and acidulants in canned vegetables and fruit, in canned fish ready-made salads, mayonnaise, and salad dressings. The preservative effect is based on lowering the pH value, which increases the acid content. Acetic acid is essential as a flavoring substance.

Tartaric acid

 

 

Tartaric acid is a potent fruit acid that is found in many plants. Tartaric acid acts as a complexing agent that binds traces of heavy metals in food and makes them ineffective. On the one hand, a distinction is made between L-tartaric acid and D-tartaric acid. L-tartaric acid and its calcium, potassium, and magnesium salts can be found in abundance in the grapes and leaves of the vine and dandelions, sugar beets, and various fruits. Only the natural L-form of tartaric acid is used in the food industry. It is obtained chemically from tartar, a by-product of winemaking, and as safe as a food additive. They are used in baked goods, confectionery, ice cream, lemonade, aspic, desserts, fats, and canned fruit and vegetables.

 

citric acid

Citric acid is one of the most mutual organic acids in the plant world. It occurs as a metabolic product in all organisms. The citric acid in its citrates plays a role as an intermediate product of human metabolism, more precisely in the citric acid cycle. It occurs mainly in citrus fruits, apples, pears, raspberries, currants, mushrooms, wine, tobacco leaves, and conifers. In the food industry, citric acid and its salts are used as antioxidants, acidulants, or preservation. It is used as a complexing manager in confectionery, jellies, beverages, and canned fruit and vegetables. Citric acid can clot blood. For this reason, it is added to blood as a preservative.

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