New Stanford University research has revealed that the mineral silica, a common food additive and popular cosmetics ingredient, is not a chemically inert substance, as has long been supposed.
. For instance, low levels of glutathione can lead to increased oxidative stress in the body that can damage all manner of cellular components, from membranes to DNA.
"Our findings sound an alarm for the continued use of silica particles," said senior author Richard Zare, the Marguerite Blake Wilbur Professor in Natural Science and a professor of chemistry in H&S."While it's too soon to say that silica is a health risk, at minimum silica poses the potential problem of introducing unwanted chemistry, particularly in food."Silica—another name for compounds of silicon and oxygen—is a colorless, odorless, tasteless material.
"We've seen before that so-called inert materials may not really be inert," said Zare."That story may be repeating itself with silica particles."For the study, the Stanford researchers purchased commercially available, pure silica particles, sold as a dry powder.
From a chemistry perspective, the reactive pure silica particles converted thiol-containing molecules to disulfide molecules. Spelled out in terms of their elemental compositions, the former molecules, which contain sulfur-hydrogen bonded groups, changed to have disulfide bridges, symbolized S-S.
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