Plant toxin

Lost Seasonality and Overconsumption of Plants: Risking Oxalate Toxicity


Journal: Journal of Evolution and Health

 Publication Date: 05/2018

Summary: In many plants, oxalate crystals are present. These relatively large microcrystals have the potential to inflict mechanical injury. On the other hand, ionic, soluble, and nano-crystal forms of oxalate are readily absorbed. Bioaccumulation in humans is well documented. Crystals and ionic oxalate are associated with pain and both functional and chronic disorders. Today’s many health challenges have led people to select foods purported to be healthier, many of which are high in oxalate. Modern dietary approaches have placed great emphasis on the health benefits of vegetables, nuts, and spices. Many of these are high oxalate foods that are now distributed through a global food system in which seasons have been erased, making harm from dietary oxalate more likely now than ever before.

Major Antinutrients Found in Plant Protein Sources: Their Effect on Nutrition


Journal: Pakistan Journal of Nutrition

 Publication Date: 08/2010

 Summary: Review of the nutritional effects of antinutrients found in plant proteins.

The need for adequate processing to reduce the antinutritional factors in plants used as human foods and animal feeds: A review


Journal: African Journal of Food Science

Publication Date: 09/2009

 Summary: There are many antinurtional and toxic compounds in plants and plant products used for human and animal foods. Processing is required to reduce the levels of these compounds.

Calcium Oxalate Deposits in Leaves of Corchorus olitorius as Related to Accumulation of Toxic Metals


Journal: Russian Journal of Plant Physiology

 Publication Date: 03/2004

 Summary: Plants show a large amount of oxalates crystals in their leafs and cells. Plants grown in the prescence of heavy metals uptake those heavy metals significantly. Aluminum was the only heavy metal that significantly accumulated in the oxalate crystals.

Reduction in antinutritional and toxic components in plant foods by fermentation


Journal: Food Research International

 Publication Date: 03/1994

 Summary: Plant products used to produce fermented foods may contain significant anti-nutritional and toxic compnenets that interfere with mineral absorbtion and digestibility of food. Fermentation may decrease the amount of these toxins and anti-nutrients.


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