食品营养成分及活性分子与食品中工程纳米粒子（ENPs）相互作用已成为ENPs生物安全性研究领域的热点，而食源多酚也因其有益于人体的多种生物活性而受到了广泛关注。针对当前多酚影响ENPs细胞毒性的研究不充分且机理尚不明确的问题，本项目拟以食品营养学及纳米毒理学理论为指导，采用多种光谱、电化学、质谱等表征手段研究食源多酚（以黄酮类化合物为主）与食品中常见典型无机ENPs之间的相互作用，结合细胞毒性实验深入研究多酚小分子影响ENPs细胞毒性的结构-效力关系，探索多酚抗氧化等生物活性与多酚影响ENPs细胞毒性之间的内在联系，阐明多酚影响ENPs细胞毒性的典型机理和机制。项目的完成将揭示多酚影响食品中典型无机ENPs细胞毒性的一般规律，深化对食源多酚生物活性的新认识，为更全面有效地评价食品用ENPs的生物安全性提供方法及理论参考，也将为新型食品用功能纳米材料的设计、开发以及合理安全应用提供新的思路。

Interaction between engineering nanoparticles (ENPs) and nutrients as well as bioactive molecules in food has become a hot topic in the field of the safety assessment of ENPs, and dietary polyphenols have also attracted many interests from researchers for various human health beneficial bioactivities. Since the existing results on the effects of polyphenols on the cytotoxicity of ENPs are not sufficient and the mechanisms are also unclear, the project plans to study the effects of dietary polyphenols on the cytotoxicity of ENPs, using the theory of food nutriology and nanotoxicology as guidance. Firstly, the interactions between typical inorganic ENPs in food and dietary polyphenols (mainly flavonoids) will be investigated by using multi-spectrum methods, electrochemical characterization, and mass spectrometry. Then, the structure-activity relationship for the effects of polyphenols on NPs induced cytotoxicity will be studied in-depth, combined with the in vitro cytotoxicity test. Finally, the typical mechanism underlying the effects of polyphenols on ENPs induced cytotoxicity will be elucidated by probing the connections between the effects of polyphenols on ENPs induced cytotoxicity and their bioactivities such as antioxidant activity. With the completion of the project, it will be revealed that the general rules of polyphenols influencing the cytotoxicity of typical inorganic ENPs. Besides, it also will bring about new knowledge on the biological activity of polyphenols, and new method and theory for comprehensive safety assessment of ENPs, as well as new thoughts for the design, development and safe applications of functional nanomaterials in food.