Oxalate Effects
Oxalate Effects is a biochemical phenomenon within the study of food effects on bioavailability that specifically refers to the reduction in mineral absorption, particularly calcium and iron, due to the formation of insoluble complexes between dietary oxalates and these minerals in the gastrointestinal tract.
249
Publications
10.7K
Citations
863
Authors
311
Institutions
Publications per year
2017–2026
27
249
Oxalate toxicity in LLC-PK1 cells: Role of free radicals
C. R. Scheid, Hari K. Koul, W. Adam Hill et al. · Kidney International · 1996 · 207 citations · Full text
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University of Massachusetts Chan Medical School, United States
8 publications · 511 citations
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University of Massachusetts Chan Medical School, United States
6 publications · 429 citations
6
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University of Massachusetts Chan Medical School
Worcester, United States
8 h-index
36 publications
3.2K citations
University of Florida
Gainesville, United States
7 h-index
19 publications
1.1K citations

University of Colorado Denver
Denver, United States
5 h-index
20 publications
390 citations

Utah State University
Logan, United States
4 h-index
10 publications
264 citations

Lincoln University
Lincoln, New Zealand
4 h-index
6 publications
1.1K citations

Augusta University
Augusta, United States
4 h-index
7 publications
502 citations
Yale University
New Haven, United States
4 h-index
9 publications
390 citations

University of London
London, United Kingdom
3 h-index
6 publications
269 citations
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Repository · 18 publications · 527 citations
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10 publications · 417 citations
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9 publications · 692 citations
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7 publications · 265 citations
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