Knowledge Points About Oxalate

2022-11-23

Oxalate has a strong stimulating effect on the mucous membrane, so when a large amount of oxalate is ingested, it can stimulate the mucous membrane of the gastrointestinal tract, thereby causing diarrhea and even gastroenteritis. Oxalate can be degraded by ruminant microorganisms and metabolized to Carbonate and bicarbonate. Therefore, ruminants are more tolerant to oxalate than non-ruminants. Ruminants only cause poisoning when a large amount of oxalate is ingested in a short period of time (such as starvation), because part of the oxalate cannot be converted into the abomasum and absorbed by the animal. Oxalate can also crystallize in blood vessels and penetrate the vessel wall, causing vascular necrosis, leading to hemorrhage. Oxalate crystals can also sometimes form in brain tissue, causing central nervous system dysfunction.

Oxalates are salts formed from oxalic acid and contain the oxalate ion (C2O42- or (COO)22-). Since oxalic acid is a dibasic acid, oxalate is divided into two types: normal salt oxalate and acid salt hydrogen oxalate, the latter containing HC2O4-.

Oxalate
Oxalate can be used as a ligand to form complexes with many metal ions, especially chelates. In this ion, there is a planar eight-electron π system, and the electronic stability is particularly outstanding. It is a reducing anion and can be oxidized to carbon dioxide by oxidants such as potassium permanganate.

Oxalate is toxic and can cause kidney disease and even death if swallowed. See Oxalate Poisoning for details. Oxalate ions can precipitate calcium ions, resulting in water-insoluble calcium oxalate.

Foods high in oxalate include tomatoes, spinach, strawberries, beets, celery, grapes, green peppers, lamb, potatoes, stone fruits, beets (carrots), walnuts, and chocolate. Soy foods are high in both oxalate and Phosphate.

Nature
Oxalate ions can precipitate calcium ions, resulting in water-insoluble calcium oxalate. Oxalate is poisonous and can cause kidney disease and even death if swallowed.

Foods high in
Foods rich in oxalate are tomatoes, spinach, strawberries, beets, chocolate, soybeans, etc.

Harm
1. Oxalate has a strong stimulating effect on the mucous membrane, so a large amount of oxalate can stimulate the gastrointestinal mucosa, causing diarrhea and even gastroenteritis.

2. Oxalate can crystallize in the blood vessels and penetrate into the blood vessel wall, causing vascular necrosis and leading to hemorrhage.

3. Oxalate crystals can sometimes form in the brain tissue, thereby causing the dysfunction of the central nervous system.

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