Oxalate

Oxalates, commonly known as oxalic acid, are naturally occurring chemicals in plants that have a variety of functions. These oxalates derived from plants are ingested through our diets and excreted as waste by our systems.

C2O42− is the formula for the anion oxalate (also known as ethanoate in the IUPAC). This dianion has no discernible colour. It occurs naturally in a variety of foods, including various fruits and vegetables. It can be converted into a number of salts, such as sodium oxalate (Na2C2O4), as well as various esters, such as dimethyl oxalate (C2O4(CH3)2), when heated. It is a conjugate base of oxalic acid, which means it is a base that may be conjugated. In an aqueous solution, oxalic acid entirely transforms into oxalate when the pH is neutral. Leafy greens and legumes, for example, are high in oxalates but also include a variety of nutrients that are helpful to your health. Oxalates, on the other hand, because they bind to calcium as they exit the body, may increase the incidence of kidney stones in some individuals.

Properties of Oxalate Ion

Some crystalline oxalates have ions that are planar, such as oxalate. Ethanedioate is readily available in a wide variety of plants. Due to the partial oxidation of the carbohydrates, the creation of this compound is a possibility.

The roots and leaves of buckwheat and rhubarb are two popular and typical examples of oxalate-rich plants that are commonly consumed. It can act as a plant metabolite or as a human metabolite, depending on the situation. It has four hydrogen bond acceptors in its structure.

With the use of X-ray crystallography, we can see its basic structure, which appears as a planar conformation with symmetry when seen from different angles.

Sources Oxalate

Oxalate can be found in a variety of foods, including fruits and vegetables, seeds and nuts, cereals, legumes, and even tea and chocolate. It is a naturally occurring compound. Spinach, beets, peanuts, rhubarb, chocolate, and sweet potatoes are just a few examples of foods that have high quantities of oxalate.

Effects on Health

Excessive consumption of foods containing high concentrations of oxalic acid might have negative consequences on one’s health. Food-borne oxalic acid forms crystals when it reacts with divalent metallic cations such as calcium and iron II, resulting in the formation of oxalates. These crystals are eliminated from the body as minute crystals in the urine.

Because of the presence of these Oxalates, the creation of bigger kidney stones is possible, which can clog the kidney tubules. Calcium Oxalate is responsible for the formation of around 80 percent of kidney stones. The use of raw foods with high levels of oxalates is not recommended. Before eating, they should be boiled or soaked in water for a few minutes. Drinking plenty of water on a daily basis will help flush out oxalates from the body and lower the likelihood of developing kidney stones.

Oxalate may contribute to kidney stones

The urinary system normally contains modest amounts of calcium and oxalate at the same time, but the calcium and oxalate remain dissolved and do not cause problems.

They do, however, occasionally come together to create crystals. Some people may develop kidney stones as a result of these crystals, particularly if their oxalate levels are high and their urine volume is low.

Even while little stones are rarely an issue, larger stones that pass through the urinary tract can cause significant discomfort, nausea, and blood in the urine as they move through the system.

Despite the fact that there are other types of kidney stones, calcium oxalate kidney stones account for around 80 percent of all kidney stones.

As a result, persons who have had a single episode of kidney stones may be advised to limit their intake of foods high in oxalate after that.

However, it is no longer suggested to restrict oxalate intake across the board for all people who suffer from kidney stones. This is due to the fact that half of the oxalate seen in urine is generated by the body rather than absorbed through food consumption.

Currently, the vast majority of urologists recommend a rigorous low-oxalate diet (less than 100 milligrammes per day) exclusively for patients who have elevated amounts of oxalate in their urine.

In order to determine how much limitation is required, it is critical that you test yourself on a regular basis.

Uses of Oxalate

Oxalates obtained intentionally are beneficial to mankind in a variety of ways, despite the fact that natural oxalates are damaging to the body.

Oxalates of calcium and barium are employed in the manufacturing of ceramic materials, whereas oxalates of strontium and boron are used as reductants in laboratory chemistry and pyrotechnics.

Potassium hydrogen-Oxalate, commonly known as salt of sorrel, is a chemical reagent that is obtained from the sorrel plant and is employed in the production of other chemicals. It is also used in photography, as well as for the elimination of ink stains from clothing and surfaces.

Cobalt Oxalate is a chemical compound that is used in the creation of cobalt catalysts. Ferric Oxalate is a chemical compound that is used in the production of platinum prints.

The metals included in oxalates may potentially be employed as sources of the metals in specific cases, according to the literature.

Conclusion

Oxalate is a naturally occurring chemical that can be found in high concentrations in both plants and people. It is not a necessary food for humans, and consuming too much of it can result in kidney stones. Oxalate aids in the removal of excess calcium from plants by forming a bond with it. That is why plants are responsible for a large proportion of high-oxalate foods.

Oxalate nephropathy is the underlying cause of kidney disease in one percent of all sequential native kidney biopsies and typically manifests as acute kidney injury (AKI) or chronic kidney disease (CKD). In addition, the condition has a terrible prognosis, with a significant likelihood of kidney failure occurring within the first month after being diagnosed.