oxalates are naturally occurring organic compounds found in many plants, including vegetables, fruits, nuts, and seeds. they are salts or esters of oxalic acid and are commonly associated with calcium to form calcium oxalate.
kidney stones: high oxalate intake is associated with the formation of calcium oxalate kidney stones. individuals with a history of stones should limit high-oxalate foods.
toxicity: excessive consumption of raw high-oxalate plants (e.g., raw taro leaves) can cause irritation and toxicity, leading to symptoms like burning sensations in the mouth or throat.
management: cooking and boiling foods high in oxalates can reduce their oxalate content. pairing high-oxalate foods with calcium-rich foods can help reduce oxalate absorption.
oxalates themselves do not exhibit antimicrobial properties but can influence microbial activity in specific environments, such as the gut, by altering calcium availability.