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Article

Ammonium reduces oxalate accumulation in different spinach (Spinacia oleracea L.) genotypes by inhibiting root uptake of nitrate.

Food chemistry - 1 Nov 2015

Liu Xiaoxia, Lu Lingli, Chen Qiuhui, Ding Wenya, Dai Peibin, Hu Yan, Yu Yan, Jin Chongwei, Lin Xianyong

Abstract excerpt

Excessive accumulation of oxalate negatively affects nutritional value of many vegetables, such as spinach (Spinacia oleracea L.). Mixed solution of ammonium and nitrate could effectively reduce oxalate accumulation, while the mechanism involved remains unknown. High (Heizhenzhu) and low (Weilv) oxalate-accumulated spinach genotypes were used in this study to investigate the association of oxalate accumulation...

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Identifiers

PMID: 25976827
DOI: 10.1016/j.foodchem.2014.06.122

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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