این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
Analytical and Bioanalytical Electrochemistry، جلد ۱۶، شماره ۹، صفحات ۸۰۹-۸۱۶
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Electrochemical Evaluation of Lemon Juice as a Chelating Agent for Calcium Oxalate Crystal Prevention in Crystalluria
چکیده انگلیسی مقاله Crystalluria, characterized by the formation of calcium oxalate crystals, is a common urinary disorder. While increasing urinary volume is a traditional approach to manage this condition, novel therapeutic strategies are being explored. Lemon juice (LJ), rich in citric acid, is of particular interest due to its calcium ion chelating properties. This study evaluated the in vitro potential of LJ to inhibit calcium oxalate crystal formation. Using specialized electrodes (CPE-GC) and various electrochemical techniques (SWV, CV, LV, EIS), we characterized the interactions between LJ and calcium ions. Our findings, obtained from a simplified model using calcium carbonate, demonstrate the ability of LJ to effectively complex calcium ions, thereby reducing their availability for crystal formation. Although these results are promising, it's important to note that the experimental conditions do not fully replicate the complexity of physiological urine. In vivo studies are therefore necessary to confirm the efficacy of LJ in a clinical setting. In conclusion, lemon juice appears to be a promising approach for preventing calcium oxalate crystal formation. Its mechanism of action, based on calcium ion chelation, offers an alternative to conventional treatments. However, further research is required to evaluate its clinical efficacy and optimize its usage.
کلیدواژه‌های انگلیسی مقاله Crystalluria,calcium oxalate,Lemon Juice,chelation,Electrochemical methods
نویسندگان مقاله Mohamed Bouha |
Laboratory of Engineering in Chemistry and Physics of Matter, Faculty of Science and Technology, Sultan Moulay Slimane University, Beni Mellal, Morocco

Malika Echajia |
Laboratory of Engineering in Chemistry and Physics of Matter, Faculty of Science and Technology, Sultan Moulay Slimane University, Beni Mellal, Morocco

Mohamed Berkani |
Laboratory of Food Engineering and Technologies (LITA), Department of Chemistry and Environment, Faculty of Science and Technology, Sultan Moulay Slimane University, Beni Mellal, Morocco

Abderrahmane Talfana |
Laboratory of Engineering and Applied Technologies, School of Technology, Sultan Moulay Slimane University, Beni Mellal, Morocco

Issam Forsal |
Laboratory of Engineering and Applied Technologies, School of Technology, Sultan Moulay Slimane University, Beni Mellal, Morocco

نشانی اینترنتی https://www.abechem.com/article_716094_04945a9e6b7108e76c3439465a3772c7.pdf
فایل مقاله فایلی برای مقاله ذخیره نشده است
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده
نوع مقاله منتشر شده
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات