Compound Monograph
Oxalic acid
A simple dicarboxylic acid responsible for the sharp, sour taste of many leafy plants; in quantity it binds calcium and can irritate the gut and kidneys, so high-oxalate foods are limited by people prone to kidney stones.
Classification
Oxalic acid is one of the organic acids. Small plant acids that shape flavour, pH, and metabolism — malic, formic, angelic, and related acids.
Where Does It Come From? (3)
Oxalic acid is one of the organic acids, found in Red Spinach, Rhubarb and Yellow Dock.