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Ind J Exp Biol, 42: 1213-1232, 2002
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8.4 Anti-nutritional factors and mitigation strategies The functional food potential of purslane is materially qualified by the presence of two principal anti-nutritional factors oxalic acid and nitrates whose accumulation in leaf tissue under certain production and nutritional management conditions poses genuine dietary safety concerns that must be critically evaluated rather than minimized in the functional food discourse ( Oxalic acid, present in purslane leaves at 671–869 mg per 100 g FW (Uddin et al., 2014) and reaching as high as 8.6 g per 100 g FW at later harvest stages (Petropoulos et al., 2019), exerts its anti-nutritional effect primarily through the formation of insoluble calcium oxalate complexes that reduce the bioavailability of dietary calcium and, at very high intakes, may contribute to urinary oxalate load and kidney stone risk in susceptible individuals (Srivastava et al., 2019)
