We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
Tea Polyphenol EGCG Increases Nanoplastics Release from Plastic Cups but Mitigates Potential Detrimental Effects
AI summary Read the abstract
Researchers found that the tea polyphenol EGCG increases nanoplastic release from polystyrene cups during heating, but EGCG simultaneously mitigates the potential detrimental cellular effects of those nanoplastics through its antioxidant properties.
The presence of micro/nanoplastics in ecosystems and the potential for carry-over into daily human routines poses huge human health risks. While MNPs released from plastic packaging materials at different environmental conditions (e.g., pH, temperature) have been explored, the influence of real food ingredients (e.g., polyphenols) on plastic release has not been studied. Herein, for the first time, we investigated the effect of epigallocatechin gallate (EGCG), a relevant catechin polyphenol common to tea, on the release of nanoplastics from polystyrene (PS) cups during a heating process. We developed a novel surface-enhance Raman scattering sensor to quantify released nanoplastics in situ using EGCG-based luminescent metal phenolic network labeling strategies. The presence of added EGCG enhanced MNP release (P<0.05) when microwaved, more so than in boiling water relative to cold water control. We also observed that the higher amounts of added EGCG at the same pH and temperature caused higher amounts of nanoplastics due to the interaction of EGCG with nanoplastics. Reusing PS cups treated with EGCG in boiling water resulted in a gradual increase in nanoplastic release over 4 cycles. Of interest was the finding that EGCG also mitigated the detrimental effects of increased nanoplastics exposure in differentiated Caco-2 cell redox status in a concentration-dependent manner (P<0.05). These results imply that polyphenols as food and beverage ingredients may influence exposure to nanoplastics, but also may act to reduce nanoplastic cytotoxicity. This finding underlines the importance of broader consideration of food safety in public health discussions, focusing particularly on the composition of the food matrix and food processing and packaging applications that relate to different foods.
More Papers Like This
Tea polyphenols increase nanoplastic release from plastic cups but mitigate potential detrimental effects during simulated tea drinking.
AI summary Read the abstract
Drinking tea from plastic cups—especially reheating it in the microwave or reusing the same cup multiple times—causes more tiny plastic particles (nanoplastics) to leak into your drink, according to new research. But there's a silver lining: the same antioxidant compound in tea that seems to trigger this extra plastic release also appears to reduce the potential harm these particles could cause to cells, at least in lab tests. The takeaway isn't to panic, but to avoid microwaving plastic cups or reusing disposable ones, since these habits increase nanoplastic exposure the most.
Investigating the protective effects of epigallocatechin-gallate against polystyrene microplastics-induced biochemical and hematological alterations in rats
AI summary Read the abstract
Rats received polystyrene microplastics by mouth for 56 days, with or without EGCG, an antioxidant from green tea. Microplastics raised markers of oxidative stress and inflammation in the blood. Rats that also received EGCG showed smaller changes in those markers.
Nanoplastics from disposable paper cups and microwavable food containers
AI summary Read the abstract
Researchers found that disposable paper cups coated with low-density polyethylene released up to 26 times more nanoplastics than polylactic acid-coated cups, and that hot water exposure substantially increased nanoplastic release from both cup types.
Tea bags as hidden source of micro- and nanoplastics: a systematic review for food safety.
AI summary Read the abstract
Researchers systematically reviewed 19 studies on microplastic and nanoplastic release from tea bags during brewing, finding that plastic-containing bags—particularly polypropylene and nylon—release billions of particles per bag at typical brewing temperatures, with release rates shaped by material type, water temperature, brew time, and agitation, though standardized detection methods remain lacking.
Determination of the microplastic particle release by tea bags during brewing
AI summary Read the abstract
Researchers measured the release of microplastic particles from tea bags during brewing, finding that plastic particles leach into the hot beverage. This study highlights an often-overlooked source of microplastic ingestion through everyday food and drink preparation.
Research digests by email
When a large batch of papers lands in the Atlas, we read through it and send a short write-up of what stood out.