oxalátionként

Oxalátionként, also known as oxalate, is the dianion of oxalic acid, with the chemical formula C2O4^2-. It is a planar molecule with a D2h symmetry. Oxalate is a common component in many plants and is also produced as a metabolic byproduct in humans. In biological systems, oxalate can bind to various metal ions, including calcium. When it binds to calcium ions in the body, it forms calcium oxalate, which is poorly soluble and can crystallize. These crystals can accumulate in the kidneys, leading to the formation of kidney stones, the most common type being calcium oxalate stones.

Dietary sources of oxalate include many fruits, vegetables, nuts, and seeds. Foods particularly high in oxalate include spinach, rhubarb, almonds, and chocolate. While a diet high in oxalate is a risk factor for kidney stone formation in susceptible individuals, the body also produces oxalate internally through the metabolism of certain compounds like vitamin C and glyoxylate. Understanding oxalate content in food can be important for individuals prone to kidney stones, and dietary recommendations often involve limiting intake of high-oxalate foods. In some industrial applications, oxalates are used as cleaning agents and in the production of dyes and textiles.