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61,005 resultsShowing papers similar to PolystyreneNanoplastics Compromise the NutritionalValue of Radish (Raphanus sativus L.)
ClearPolystyrene Nanoplastics Compromise the Nutritional Value of Radish (Raphanus sativus L.)
Researchers found that polystyrene nanoplastics accumulated in radish roots and peels, reducing the vegetable's nutritional quality by disrupting its metabolism at the genetic level. When the contaminated radish was put through a simulated human digestion process, the nanoplastics were released and could potentially be absorbed by the body. This study shows how nanoplastics in soil can reduce the nutritional value of crops and create a direct route of human exposure through everyday vegetables.
PolystyreneNanoplastics Compromise the NutritionalValue of Radish (Raphanus sativus L.)
This is a duplicate entry of the polystyrene nanoplastics and radish nutritional quality study (ID 12455).
PolystyreneNanoplastics Compromise the NutritionalValue of Radish (Raphanus sativus L.)
This is a duplicate entry of the polystyrene nanoplastics and radish nutritional quality study (ID 12455).
Microplastic Pollution in Andisol: Effects on Soil Microbiology, Nitrogen Cycling, and Raphanus sativus L. Growth
Researchers assessed how polyamide, LDPE, and polypropylene microplastics affect Andisol soil properties and radish growth, finding microplastics reduced soil nitrogen cycling, disrupted microbial communities, and induced oxidative stress in plants — with effects varying by polymer type.
Foliar implications of polystyrene nanoplastics on leafy vegetables and its ecological consequences
Scientists applied polystyrene nanoplastics to four common leafy vegetables and found that the tiny particles accumulated on leaf surfaces, particularly around the pores plants use to breathe. This accumulation reduced the plants' chlorophyll content and ability to photosynthesize, affecting their growth and nutritional quality. The findings raise concerns that airborne nanoplastic pollution could compromise the safety and nutritional value of the vegetables people eat.
Effects of polystyrene nanoplastics on tomato plant growth, fruit yield and quality
Researchers investigated how polystyrene nanoplastics affect tomato plant growth and fruit quality, finding that exposure reduced seedling biomass, impaired photosynthesis, and triggered oxidative stress. At higher concentrations, the nanoplastics inhibited mineral uptake and diminished fruit yield along with nutritional quality markers like vitamin C and lycopene. The study highlights that nanoplastic contamination in agricultural soils could pose a meaningful threat to food crop productivity and nutritional value.
Determining the accumulation potential of nanoplastics in crops: An investigation of 14C-labelled polystyrene nanoplastic into radishes
Researchers used a radioactive labeling technique to track nanoplastics as they moved through radish plants, demonstrating for the first time that these particles can accumulate in edible tissues. About 25% of the nanoplastics absorbed by the roots were found in the edible fleshy root, with another 10% reaching the shoots. The findings highlight a potential pathway for human exposure to nanoplastics through everyday vegetables.
Foliar-applied polystyrene nanoplastics (PSNPs) reduce the growth and nutritional quality of lettuce (Lactuca sativa L.)
When lettuce plants were exposed to polystyrene nanoplastics sprayed on their leaves, they grew significantly smaller and produced less nutritious food, with reduced essential amino acids and micronutrients. The nanoplastics were absorbed through leaf pores and could travel down to the roots, causing oxidative stress throughout the plant. This study warns that airborne nanoplastic pollution could reduce both the quantity and nutritional quality of food crops.
Transport Dynamicsand Physiological Responses ofPolystyrene Nanoplastics in Pakchoi: Implications for Food Safetyand Environmental Health
Researchers tracked the transport and physiological responses of polystyrene nanoplastics in pakchoi (bok choy) plants, finding that nanoplastics were absorbed through roots and translocated to shoots where they disrupted chlorophyll production and reduced plant growth.
Transport Dynamics and Physiological Responses of Polystyrene Nanoplastics in Pakchoi: Implications for Food Safety and Environmental Health
Researchers tracked fluorescently labeled nanoplastics as they traveled through pakchoi (a leafy green vegetable), entering through the roots, moving up through the plant's water-transport system, and accumulating in the leaves. The nanoplastics caused oxidative damage and disrupted plant hormones, demonstrating a clear pathway by which plastic pollution in soil could enter the human food supply through everyday vegetables.
Physiological and biochemical effects of polystyrene micro/nano plastics on Arabidopsis thaliana
Experiments on the model plant Arabidopsis showed that polystyrene nano- and microplastics reduced seed germination, stunted growth, lowered chlorophyll levels, and triggered oxidative stress in roots, with smaller particles and higher concentrations causing the most damage. These findings raise concerns about how microplastic contamination in agricultural soil could affect crop health and ultimately food production.
Toxic effects and mechanisms of engineered nanoparticles and nanoplastics on lettuce (Lactuca sativa L.)
Researchers compared the effects of engineered nanoparticles and polystyrene nanoplastics on lettuce and found that all types caused oxidative stress in roots at high concentrations. Each nanoparticle type triggered different defensive metabolic pathways in the plants, and nanoplastics specifically altered amino acid and vitamin metabolism. Since lettuce is widely consumed raw, these findings raise questions about how nanoplastic contamination in agricultural soil could affect the safety of leafy vegetables.
Uptake, Distribution, and Impact of Micro- and Nano-Plastics in Horticultural Systems Using Lettuce (Lactuca sativa) as a Model Crop
Researchers studied how micro- and nanoplastics are taken up and distributed in lettuce grown in horticultural systems, finding that nanopolystyrene exposures significantly inhibited leaf and root development in a concentration-dependent manner. They optimized extraction methods for quantifying microplastics in soil and developed a synthesis procedure for nanoplastic test particles. The study demonstrates that plastic fragments from horticultural materials can accumulate in soil and affect crop growth, raising concerns about food safety.
Do Microplastics Enter Our Food Chain Via Root Vegetables? A Raman Based Spectroscopic Study on Raphanus sativus
Raman spectroscopy analysis of radish (Raphanus sativus) plants grown in microplastic-contaminated soil detected plastic microparticles within root tissue, providing evidence that certain root vegetables can take up microplastics from soil into edible parts.
[Effects of Polystyrene Microplastics on Growth, Physiology, Biochemistry, and Canopy Temperature Characteristics of Chinese Cabbage Pakchoi (Brassica chinensis L.)].
Hydroponic experiments showed that polystyrene microplastics at 100 nm and 1,000 nm sizes significantly inhibited the growth, photosynthesis, and nutrient quality of Chinese cabbage while increasing oxidative stress markers and elevating leaf temperature. These findings demonstrate that microplastic contamination poses a direct threat to crop production and food quality, with potential implications for human dietary exposure through contaminated vegetables.
Brassica sprouts exposed to microplastics: Effects on phytochemical constituents
Brassica sprouts grown in soil containing microplastics at varying concentrations showed changes in secondary metabolite profiles and reduced accumulation of key bioactive compounds including glucosinolates and antioxidants. The results suggest that microplastic contamination of agricultural soils can alter the nutritional and phytochemical quality of edible crops.
Mechanistic insights into polystyrene nanoplastics (PSNPs) mediated imbalance of redox homeostasis and disruption of antioxidant defense system leading to oxidative stress in black mustard (Brassica nigra L.)
Researchers investigated how polystyrene nanoplastics affect black mustard seedlings and found that exposure led to reduced plant height, lower biomass, and damaged cell membranes. The nanoplastics disrupted the plants' antioxidant defense systems, causing an imbalance in their ability to manage oxidative stress. The study highlights that nanoplastic pollution in soil could pose a meaningful threat to crop growth and plant health.
Size-dependent effects of polystyrene micro- and nanoplastics on the quality of rice grains and the metabolism mechanism
Researchers found that tiny polystyrene plastic particles (under 100 nanometers) were absorbed by rice roots and traveled up into the grain, reducing protein content by up to 29%. The smallest particles weakened the plant's natural defenses by disrupting sugar metabolism. This means microplastics in soil could be silently lowering the nutritional quality of rice that people eat.
Exploring the interaction between polystyrene nanoplastics and Allium cepa during germination: Internalization in root cells, induction of toxicity and oxidative stress
Researchers germinated onion seeds in the presence of 50 nm polystyrene nanoparticles and found that even the lowest dose caused cytotoxicity and genotoxicity in root meristem cells — including micronuclei formation — while fluorescence and electron microscopy confirmed that nanoparticles physically enter root cells and can potentially move up the food chain via crops.
Polystyrene nanoplastics' accumulation in roots induces adverse physiological and molecular effects in water spinach Ipomoea aquatica Forsk
Researchers exposed water spinach to polystyrene nanoplastics in a hydroponic experiment and tracked where the particles accumulated in the plant. They found that nanoplastics built up primarily in the roots, causing reduced growth, impaired photosynthesis, and disrupted antioxidant defense systems. The study raises concerns about nanoplastic uptake by edible aquatic vegetables and the potential implications for food safety.
Physiological response of cucumber (Cucumis sativus L.) leaves to polystyrene nanoplastics pollution
Researchers exposed cucumber plants to polystyrene nanoplastics of four different sizes and found significant effects on photosynthesis, antioxidant systems, and sugar metabolism in the leaves. Smaller particles tended to reduce chlorophyll and photosynthetic activity, while larger particles triggered stronger oxidative stress responses. The study suggests that nanoplastic contamination in farmland soils could impair crop growth through multiple biochemical pathways.
Ecotoxicity and genotoxicity of polystyrene microplastics on higher plant Vicia faba
Researchers exposed fava bean root tips to polystyrene microplastics and nanoplastics and found reduced biomass, increased oxidative stress, and genetic damage in the plant cells. The smaller nanoplastic particles caused more severe effects than the larger microplastics. The study suggests that plastic particle contamination in soil may threaten plant health at the cellular and genetic level.
Microplastics in soil differentially interfere with nutritional aspects of chilli peppers
Growing chilli peppers in soil contaminated with five different microplastic types — including PVC, PS, HDPE, LDPE, and PET — significantly reduced nutritional quality, with PVC causing the greatest losses in protein, vitamins A and B6, and fatty acids. This research demonstrates a direct pathway by which soil microplastic pollution could degrade the nutritional value of food crops, with implications for food security and human health.
Differential Responses of Spinach Cultivars to Micro-Nanoplastic Stress Under Hydroponic and Soil Cultivation Conditions
Researchers exposed two spinach cultivars to six concentration gradients of polyvinyl chloride micro-nanoplastics under hydroponic and soil cultivation conditions, finding that low to moderate concentrations had differing effects on germination characteristics, sprout morphology, and antioxidant capacity between cultivars.