Plant toxin

Peer-Reviewed Scientific Articles​

Lost Seasonality and Overconsumption of Plants: Risking Oxalate Toxicity


Journal: Journal of Evolution and Health

Publication Date: 05/2018

Summary: In many plants, oxalate crystals are present. These relatively large microcrystals have the potential to inflict mechanical injury. On the other hand, ionic, soluble, and nano-crystal forms of oxalate are readily absorbed. Bioaccumulation in humans is well documented. Crystals and ionic oxalate are associated with pain and both functional and chronic disorders. Today’s many health challenges have led people to select foods purported to be healthier, many of which are high in oxalate. Modern dietary approaches have placed great emphasis on the health benefits of vegetables, nuts, and spices. Many of these are high oxalate foods that are now distributed through a global food system in which seasons have been erased, making harm from dietary oxalate more likely now than ever before.

Key Takeaways

With loss of seasonal eating patterns and increased media push of plant based foods, oxalate toxicity is more likely. Oxalates are crystals found in many plant foods such as spinach, potatoes, nuts, and spices that can cause mechanical injury in the body or deposit in tissues, which results in pain, functional, and chronic disorders.

A potential pathogenic role of oxalate in autism


Journal: European Journal of Pediatric Neurology

Publication Date: 09/2012

Summary: Oxalates levels found to be elevated 2.5- 3 times higher in children with autistic spectrum disorder than children who do not have autistic spectrum disorder

Key Takeaways

Oxalates are crystals found in many plant foods such as spinach, potatoes, nuts, and many others that can deposit in tissues in the body and cause damage. Children with autistic spectrum disorder have 2.5-3 times higher levels of oxalates than children without these disorders.

Major Antinutrients Found in Plant Protein Sources: Their Effect on Nutrition

Key Takeaways

Plants foods contain a variety of antinutrients, which either reduce the ability of the body to absorb nutrients or cause direct harm to the body. A list of these antinutrients includes: toxic amino acids, saponins, cyanogenic glycosides, tannins, phytic acid, gossypol, oxalates, goitrogens, lectins (phytohaemagglutinins), protease inhibitors, chlorogenic acid and amylase inhibitors.

The need for adequate processing to reduce the antinutritional factors in plants used as human foods and animal feeds: A review


Journal: African Journal of Food Science

Publication Date: 09/2009

 Summary: There are many antinurtional and toxic compounds in plants and plant products used for human and animal foods. Processing is required to reduce the levels of these compounds.

Key Takeaways

Plant "foods" contain many anti-nutrients that interferes with digestion and utilization of any nutrients contained within the plant. Therefore, plant foods require processing to reduce levels of these compounds. Inadequate processing of plant foods can lead to bad outcomes and in some cases death.

Dietary Oxalate and Calcium Oxalate Nephrolithiasis


Journal: Journal of Urology

Publication Date: 11/2007

Summary: Rats fed an oxalate precursor developed renal oxalate stones. When the oxalate precursor was removed from the diet, the oxalate crystals resolved.

Key Takeaways

Oxalates are crystals found in plant foods such as spinach, potatoes, nuts, etc. that can deposit in tissues and cause pain or bind to calcium and produce kidney stones. When oxalate precursors were fed to rats they developed kidney stones, and then when they were no longer fed the oxalate precursors the stones went away.

Risks and safety of polyphenol consumption


Journal: The American Journal of Clinical Nutrition

Publication Date: 01/2005

Summary: Review of potential negative health effects of polyphenols

Key Takeaways

Polyphenols are chemicals found in plant foods that are controversial in their effect on health. Many believe that they are beneficial to humans because of the acute stressor applied to the body which causes upregulation of certain defense mechanisms within the body helping to fight cancers, infection, etc. Others believe that they are inherently damaging and the body wants to eliminate them by activating these defense systems. This study reviews the negative aspects of polyphenols, which includes the following properties: carcinogenic, estrogenic, iron depletion, drug interactions, thyroid interference, and genotoxic. The doses of polyphenols that cause these negative consequences to occur must still be studied to make positive or negative claims about their role in health.

Antinutritional properties of plant lectins


Journal: Toxicon

Publication Date: 09/2004

Summary: Review of antinutritional effects of plant lectins

Key Takeaways

Lectins are proteins found in many plant foods such as nightshade vegetables, beans, legumes, and many others. These proteins are capable of binding to and damaging the cells lining the gut. They can even interfere with the ability of the gut to absorb nutrients from food, disrupt energy metabolism, and create an inflammatory state in the body.

Calcium Oxalate Deposits in Leaves of Corchorus olitorius as Related to Accumulation of Toxic Metals


Journal: Russian Journal of Plant Physiology

Publication Date: 03/2004

Summary: Plants show a large amount of oxalates crystals in their leaves and cells. Plants grown in the presence of heavy metals uptake those heavy metals significantly. Aluminum was the only heavy metal that significantly accumulated in the oxalate crystals.

Key Takeaways

Oxalates are crystals found in many plant foods such as spinach and potatoes. The oxalates in many plants accumulates inside their leaves and cells. If plants are grown in the presence of metals such as aluminum, then these metals can accumulate in the oxalates. When we eat foods with oxalates they can deposit in tissues throughout the body or bind calcium and create kidney stones. Therefore, not only may oxalate rich foods cause these problems, but they may also contribute to toxic heavy metal accumulation in the body.

Reduction in antinutritional and toxic components in plant foods by fermentation


Journal: Food Research International

Publication Date: 03/1994

Summary: Plant products used to produce fermented foods may contain significant anti-nutritional and toxic components that interfere with mineral absorption and digestibility of food. Fermentation may decrease the amount of these toxins and anti-nutrients.

Key Takeaways

Fermenting plant foods may reduce the detrimental effects of anti-nutrients and toxic parts of plants

Implications of antinutritional components in soybean foods


Journal: Critical Reviews in Food Science and Nutrition

Publication Date: 01/1994

Summary: A review of anti-nutrients in soy foods

Key Takeaways

Soy contains many anti-nutrients: Lectins (disrupt gut lining and impair nutrient absorption), protease inhibitors (damage pancreas), goitrogens (impair thyroid function), tannins (can cause nausea, vomiting, and constipation), phytoestrogens (act on estrogen receptors), flatus-producing oligosaccharides (sugars that make you gassy), phytate (bind minerals and prevent absorption), and saponins (increase cell membrane permeability).

Want To Achieve Your Optimal Health?

Join us for a Free 30-Day Trial. Cancel Anytime.