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The hidden threat from food-derived carbon dots: Formation, biodistribution, and potential health risks.

Shihu Yang·Yuhan Liang·Xiaoxia Yan·Di Wu·Yingjie Wang·Dai Cheng
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Abstract

Food-derived carbon dots (CDs) are a new class of carbon-based nanoparticles generated during the thermal processing of food matrices. These nanomaterials have been extensively studied for their unique fluorescence, good biocompatibility, and tunable surface chemistry in food detection, intelligent packaging, and biomedical applications. However, their nanoscale size and high surface activity have raised safety concerns regarding biological interactions, in vivo biodistribution, and potential long-term health hazards. Although CDs have traditionally been regarded as low-toxicity materials due to their favorable biocompatibility, the potential hidden risks of CDs have not received sufficient attention. CDs exhibit dose-dependent toxicity, not only accumulating in various tissues and organs but also potentially inducing oxidative stress and interfering with cellular metabolic functions. Therefore, this review summarizes the advances in sources, synthetic strategies, and core properties of CDs, with a special focus on in vivo biological interactions, fates, and potential safety challenges. In addition, it is proposed that the standardized detection and risk assessment system should be established to further explore the long-term health effects of CDs under real dietary exposure, thereby ensuring their safety and sustainable application.

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Carbon Quantum DotsHumansTissue DistributionAnimalsRisk AssessmentFood SafetyCarbonBiodistributionFood safetyFood-derived carbon dotsPreparationToxicity assessmentJournal ArticleReview

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Shihu Yang, Yuhan Liang, Xiaoxia Yan, Di Wu, Yingjie Wang, Dai Cheng. 2026-07-10. The hidden threat from food-derived carbon dots: Formation, biodistribution, and potential health risks.. https://doi.org/10.1016/j.foodres.2026.119966

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