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

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dc.contributor.authorYılmaz, Erdal
dc.contributor.authorBatislam, Ertan
dc.contributor.authorKaçmaz, Murat
dc.contributor.authorErguder, İmge
dc.date.accessioned2020-06-25T17:51:13Z
dc.date.available2020-06-25T17:51:13Z
dc.date.issued2010
dc.departmentKırıkkale Üniversitesi
dc.descriptionBatislam, Ertan/0000-0002-7493-4573
dc.description.abstractFruit 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.en_US
dc.identifier.citationclosedAccessen_US
dc.identifier.doi10.3109/09637480903405570
dc.identifier.endpage345en_US
dc.identifier.issn0963-7486
dc.identifier.issue4en_US
dc.identifier.pmid20113185
dc.identifier.scopus2-s2.0-77952554982
dc.identifier.scopusqualityQ1
dc.identifier.startpage339en_US
dc.identifier.urihttps://doi.org/10.3109/09637480903405570
dc.identifier.urihttps://hdl.handle.net/20.500.12587/4729
dc.identifier.volume61en_US
dc.identifier.wosWOS:000279897900001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofInternational Journal Of Food Sciences And Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCitrateen_US
dc.subjectoxalateen_US
dc.subjectfreshen_US
dc.subjectdifferent typesen_US
dc.subjecttomato juicesen_US
dc.subjectstoneen_US
dc.titleCitrate, 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 juicesen_US
dc.typeArticle

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