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Possible Health Risks Associated With Nanostructures in Food Publisher



Rezaei A1 ; Daeihamed M2 ; Capanoglu E3 ; Tomas M4 ; Akbarialavijeh S5 ; Shaddel R5 ; Khoshnoudinia S6 ; Boostani S7 ; Rostamabadi H8 ; Falsafi SR8 ; Jafari SM8
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Department of Pharmaceutics, School of Pharmacy, Guilan University of Medical Sciences, Rasht, Iran
  3. 3. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, 34469, Turkey
  4. 4. Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Halkali, Istanbul, 34303, Turkey
  5. 5. Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, P.O. Box 56199-11367, Ardabil, Iran
  6. 6. Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
  7. 7. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
  8. 8. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Source: Safety and Regulatory Issues of Nanoencapsulated Food Ingredients Published:2021


Abstract

Both organic and inorganic nanostructures have the potential to improve the quality, nutritional values, and safety of food. However, nanostructures have unique properties that induce potential health risks. Nanostructures can enter into the body using different routes such as inhalation, gastrointestinal tract, and dermal. The biological fate of nanostructures and different biological responses after entrance of the nanostructures into the human body are described in this chapter. The adverse health effect of nanostructures (especially inorganic nanostructures or indigestible organic nanostructures) is related to the direct or indirect interaction of nanostructures with biological systems. Prolonged exposure and high concentration of nanostructures can adversely affect the antioxidant defense system and induce the oxidative stresses. Oxidative stress can result in DNA damage and ultimately apoptosis. Oxidative stress in cells also can lead to the other mechanisms related to adverse health effect of nanostructures such as inflammation, genotoxicity, epigenetic modification, endoplasmic reticulum stress, and autophagy dysfunction. Risk assessment of the nanostructures can provide scientific information about their safety and toxicity and also give us some recommendations about the use of nanostructures in food products. © 2021 Elsevier Inc. All rights reserved.
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