oxalate

American  

[ok-suh-layt] / ˈɒk səˌleɪt /

noun

Chemistry.

1. any salt or ester of oxalic acid, occurring in plants, especially spinach, rhubarb, and certain other vegetables and nuts, and capable of forming an insoluble salt with calcium and interfering with its absorption by the body.

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oxalate British  

/ ˈɒksəˌleɪt /

noun

1. a salt or ester of oxalic acid

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oxalate Scientific  

/ ŏk′sə-lāt′ /

1. A salt or ester of oxalic acid.

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Other Word Forms

• superoxalate
  noun

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Etymology

Origin of oxalate

First recorded in 1785–85; oxal(ic) + -ate ²

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Example Sentences

See Examples For:

oxalate

Instead, the findings indicate that in people who are genetically susceptible, even moderate amounts of oxalate may contribute to inflammation of the intestinal lining.

From Science Daily ● Sep. 13, 2026

Importantly, the genes responsible for oxalate transport were already less active in these susceptible mice before oxalate was added to their diets.

From Science Daily ● Sep. 13, 2026

The result suggests that elevated oxalate in the intestines may be driven less by the quantity of oxalate a person eats and more by a biological problem in how the gut processes it.

From Science Daily ● Sep. 13, 2026

They also carried out experiments in mice and cultured cells to investigate how dietary oxalate might influence inflammation in the intestinal lining.

From Science Daily ● Sep. 13, 2026

Apart from the rough crystalline surfaces of the calculi of oxalate of lime and ammonio-magnesium phosphate, the general tendency is to a smooth, round outline.

From Special Report on Diseases of Cattle by United States. Bureau of Animal Industry

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