Endogenous carbon dots in thermally processed foods

This chapter examines the formation and impact of endogenous carbon dots (CDs) in heat-processed foods, highlighting their potential toxicities and benefits. CDs are nanoscale materials that result from the thermal decomposition of carbohydrates and proteins during cooking. While there are concerns about the cytotoxicity of CDs, the safety profile of CDs may differ significantly from that of engineered nanomaterials. Humans have consumed heat-processed foods containing CDs for generations without significant adverse health effects. The size, surface chemistry, and concentration of CDs influence their bioavailability and potential cytotoxic effects. Recent studies have yielded mixed results regarding the safety of CDs, underscoring the need for a more comprehensive understanding of their pharmacological fate and interactions with biological systems. Furthermore, the safety assessment of CDs is complicated by the presence of potentially harmful by-products in overcooked or burnt foods, such as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). In addition, the concentrations of CDs in foods are likely to be lower than in experimental studies, potentially allowing for beneficial effects, such as antioxidant and antiinflammatory properties, while reducing their cytotoxic potential. This chapter aims to clarify the role of foodborne CDs in human health and to distinguish between the potential risks and benefits associated with their consumption.