Abstract
Food nanotechnology has been rapidly growing in last decade due to the unique properties of nanomaterials. Nonetheless, the presence of nanomaterials in food induces potential risks of toxicity because nanoparticles can easily cross the barriers of human anatomy, through respiratory, dermal, and gastrointestinal routes. In that respect, some countries such as India do not have strict regulations to control nanofood products. This review describes nanomaterial–cell interactions that induce toxicological responses. We discuss the toxicity of food nanomaterials; mechanisms of oxidative stress, genotoxicity and carcinogenicity; and safety regulations.
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