Abstract: Application of nanotechnology in functional foods has been greatly developed nowadays. Nanotechnology has been used to improve the absorption rate of functional ingredients and nutrition supplements in the human body. However, the safety of nanoparticles in functional foods is still unknown. The special characteristics and properties of nanoparticles, such as size, surface area and translocation across biological membranes, might have different impacts on the human body. In this paper, an overview of potential risks for the application of nanotechnology in functional foods is summarized and the recent development trend of nanotechnology risk assessment is also updated. These investigations will provide a reference for the safety and risk evaluation of nanoparticles in functional foods.

Key words: nanotechnology, nanoparticle, functional food, safety