Potential Chemical Reactivity of Silica Particles in Food, Makeup, and Densified Glass Structure Explored
A study conducted by Stanford University has found that silica particles, commonly used as a food additive and in cosmetics, are not chemically inert as previously believed. When exposed to silica, thiol-containing biomolecules undergo redox chemical reactions that can degrade or alter their function, potentially posing health risks. Silica particles are extensively used in everyday products, and further research is needed to understand their reactivity and potential impact on critical compounds in the body. The study highlights the need for a more thorough understanding of silica's interactions with other materials.