The gastrointestinal fate of organic and inorganic nanoparticles in foods: impacts on lipid digestion and nutraceutical bioavailability
Background: Inorganic or organic nanoparticles are often incorporated into foods to enhance their quality, stability, nutrition, or safety. When they pass through the gastrointestinal environment, the properties of these nanoparticles are altered, which impacts their biological effects and potential toxicity. Consequently, there is a need to understand how different kinds of nanoparticles behave within the gastrointestinal tract.
Funding: This project was funded by the National Institute of Food and Agriculture, USDA, Massachusetts Agricultural Experiment Station (MAS00491, 2017-2020), and the Chinese Scholarship Council for financial support (2017-2020). Hualu also completed her Ph.D. graduate program and awarded a Ph.D. degree in the Food Science at University of Massachusetts Amherst, owing to her excellent academic performance.