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20 resultsShowing papers similar to PolystyreneNanoplastics Compromise the NutritionalValue of Radish (Raphanus sativus L.)
ClearPolystyreneNanoplastics 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.)
Researchers grew radishes in soil contaminated with polystyrene nanoplastics and found that NP exposure reduced vegetable nutritional quality by lowering vitamin C, anthocyanin, and antioxidant content while increasing oxidative stress markers in the edible portions.
Polystyrene 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.
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.
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.
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.
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.
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.
[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.
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-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.
Species-dependent response of food crops to polystyrene nanoplastics and microplastics
Researchers exposed seeds of four common food crops to polystyrene nanoplastics and microplastics and found that the effects varied significantly depending on the plant species. Italian lettuce was the most sensitive, with germination rates dropping by up to 36%, while radish and wheat were largely unaffected. The study also found evidence that nanoplastics can be absorbed by plant roots within the first week of growth, raising questions about food safety implications.
Species-Specific Foliar Absorption and Translocation of Nanoplastics in Leafy Vegetables Revealed through Isotopic, Physiological, and Transcriptomic Analyses
Researchers used deuterium-labeled polystyrene nanoplastics to track foliar uptake in three leafy vegetables, finding cherry radish accumulated the highest leaf concentrations (5.1-216.3 µg/g dry weight), with translocation pathways differing by species — roots in cherry radish and lettuce, stems in water spinach — linked to differences in leaf architecture, plant physiology, and stomatal regulation gene expression.
Uptake and translocation of nanoplastics in mono and dicot vegetables
Researchers investigated the uptake and translocation of nanoplastics in four vegetable species -- pak choi, tomato, radish, and asparagus -- exposing plants to fluorescently labeled poly(methyl methacrylate) and polystyrene particles of 100 to 500 nm with different surface modifications, and using fluorescence microscopy to confirm nanoparticle entry and movement regardless of size or surface chemistry.
Species-SpecificFoliar Absorption and Translocationof Nanoplastics in Leafy Vegetables Revealed through Isotopic, Physiological,and Transcriptomic Analyses
Researchers used deuterium-labeled polystyrene nanoplastics to track foliar uptake in three leafy vegetables, finding cherry radish accumulated the highest leaf concentrations (5.1-216.3 µg/g dry weight), with translocation pathways differing by species — roots in cherry radish and lettuce, stems in water spinach — linked to leaf architecture, plant physiology, and stomatal regulation gene expression.
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.
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.
The Effects of Temperature Increase and Nanoplastics on Germination and Early Growth of Crop
Researchers tested how temperature increases combined with polystyrene nanoplastic exposure affect radish seed germination and early root growth under laboratory conditions. They found that 100- and 200-nanometer particles actually increased root growth, while temperature significantly affected germination rates, particularly at the highest nanoplastic concentrations. The study provides early evidence that climate change and nanoplastic pollution may interact in complex ways to affect crop development.
Polystyrene particles combined with di-butyl phthalate cause significant decrease in photosynthesis and red lettuce quality
Researchers grew red lettuce hydroponically with polystyrene microplastics and dibutyl phthalate, finding that microplastics reduced the bioavailability of the plasticizer while simultaneously decreasing photosynthetic efficiency and chlorophyll content.
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.