Quercetin (Qc) is a natural bioactive compound derived from plants, with strong anti-inflammatory and antioxidant properties. However, its extreme water insolubility limits its bioavailability and practical utility. To address this, quercetin was encapsulated in ginkgo-derived starch nanoparticles (SNPs) to enhance solubility and stability. In this study, the bioactivity and cellular effects of the SNPs/Qc system were evaluated. Results showed excellent biocompatibility with no toxicity or adverse effects observed in experimental mice. At 25 µg/mL, SNPs/Qc significantly promoted early apoptosis in 3LL cells (33%) and blocked the cell cycle at G1 and G2 phases. The system demonstrated a dose-dependent inhibitory effect on abnormal cell proliferation, with significant activity observed 6 h (hour) post-treatment. Compared with free quercetin, the SNPs/Qc system has dual advantages in improving the bioavailability of quercetin and tumor targeted penetration. After 15 days of ingestion, the survival rate of mice in the SNPs/Qc group increased by 20%, and the tumor volume was only 239 mm³, corresponding to a 49.4% decrease. At the same time, specific damage to the cell structure of tumor cells and higher intensity fluorescence accumulation were observed. This study reveals the potential of the SNPs/Qc system as a biocompatible and efficient delivery platform for natural bioactive compounds, particularly in health promotion and functional food applications.

This study examines the effects of nitrogen (N₂), cold storage (CS), yellow LED irradiation, and their combined application (N₂+LED+CS) on the quality of Sichuan pepper during storage. While individual treatments have been reported, their combined effect remains unexplored; this approach simultaneously targets temperature, oxygen, and light. The research focused on how these methods influence qualitative characteristics, including the preservation of OH-α-sanshool (the numbing component), total polyphenol content (TPC), total flavonoid content (TFC), and flavor compounds over a 60-day storage period. Preliminary screening of individual storage factors (temperatures: 5, 10, 20, 40 °C; O₂ levels: 0%, 10%, 20%, 40%; and LED colors: white, red, blue, yellow) showed that 5 °C and 0% O₂ significantly slowed degradation of TPC, TFC, and flavor compounds, while yellow LED notably preserved OH-α-sanshool. The combined N₂+LED+CS approach was particularly effective, reducing losses in TPC and TFC by 46.88% and 57.00%, respectively, compared to the control group. Additionally, OH-α-sanshool levels under N₂+LED+CS conditions were maintained at 19.04 mg/g, representing a 115.38% reduction in loss. The study concludes that the N₂+LED+CS method is a simple and efficient strategy that does not rely on chemical preservatives, offering a potentially sustainable approach to Sichuan pepper preservation.