General Description
Oxalic acid (Oxalate) is a strong dicarboxylic acid that occurs in several plants and vegetables. In animals, it is either incorporated from the diet or produced during ascorbic acid and glyoxylic acid metabolism. Oxalic acid is not metabolized and is excreted in the urine. Hence, it can act as a marker for glyoxylic and ascorbic acid metabolism. Furthermore, oxalic acid has been studied as a pathogenic factor for
Sclerotinia sclerotiorum that inhibits the oxidative burst response in host plants. It is also known to alleviate chilling injury in peach fruit. Elevated levels of oxalic acid (oxalate) have been associated with the formation of kidney stones. Hence, oxalate measurements can be used for the diagnosis and monitoring of renal stones.
