Citrate, oxalate, sodium, and magnesium levels in fresh juices of three different types of tomatoes: evaluation in the light of the results of studies on orange and lemon juices

Yilmaz E., Batislam E., Kacmaz M., Erguder I.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, cilt.61, sa.4, ss.339-345, 2010 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 61 Sayı: 4
  • Basım Tarihi: 2010
  • Doi Numarası: 10.3109/09637480903405570
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.339-345
  • Anahtar Kelimeler: Citrate, oxalate, fresh, different types, tomato juices, stone, STONE RISK-FACTORS, HYPOCITRATURIC CALCIUM NEPHROLITHIASIS, POTASSIUM CITRATE, DIETARY MANIPULATION, GRAPEFRUIT-JUICE, URINARY, LYCOPENE, CONSUMPTION, DISEASE, CRYSTALLIZATION
  • Ankara Üniversitesi Adresli: Evet

Özet

Fruit and vegetable juices containing citrate may be recommended as an alternative in mild to moderate level hypocitraturic calcium stone formers who cannot tolerate pharmacological treatment. Tomato has been proved a citrate-rich vegetable. Tomato juice usage as citrate sources in hypocitraturic recurrent stone formers were evaluated in the light of the results of studies on orange and lemon juices. Ten 100 ml samples were prepared from three different tomato types processed through a blender. These samples were examined in terms of citrate, oxalate, calcium, magnesium, and sodium contents. No difference was detected between the parameters tested in three different tomato juices. Fresh tomato juice may be useful in hypocitraturic recurrent stone formers due to its high content of citrate and magnesium, and low content of sodium and oxalate. As the three different types of tomatoes did not differ in terms of citrate, magnesium, sodium, and oxalate content, they may be useful for clinical use if also supported by clinical studies.