Abstract
Scientific demonstrations of the beneficial effects of non-psychoactive cannabinoids on the human body have increased the interest in foods containing hemp components. This review systematizes the latest discoveries relating to the characteristics of cannabinoids from Cannabis sativa L. var. sativa, it also presents a characterization of the mentioned plant. In this review, we present data on the opportunities and limitations of cannabinoids in food production. This article systematizes the data on the legal aspects, mainly the limits of Δ9-THC in food, the most popular analytical techniques (LC-MS and GC-MS) applied to assay cannabinoids in finished products, and the available data on the stability of cannabinoids during heating, storage, and access to light and oxygen. This may constitute a major challenge to their common use in food processing, as well as the potential formation of undesirable degradation products. Hemp-containing foods have great potential to become commercially popular among functional foods, provided that our understanding of cannabinoid stability in different food matrices and cannabinoid interactions with particular food ingredients are expanded. There remains a need for more data on the effects of technological processes and storage on cannabinoid degradation.
Highlights
Cannabis sativa L. is one of the oldest cultivated plants on the planet
Considering the significant interest of scientists in the potential health benefits of cannabinoids from Cannabis sativa L. var. sativa in food production, we aim to summarize the latest knowledge in terms of the characteristics of the plant, cannabinoids, and assess the potential of cannabinoids for use in food
Many studies on the properties of cannabinoids have opened up new possibilities for the use of cannabinoids other than ∆9-THC and CBD in addressing multiple human health problems
Summary
Cannabis sativa L. is one of the oldest cultivated plants on the planet. Initially, it was used by humans as a source of roughage in animal fodder and as a textile fiber; over time, it was used as a source of food and medicine [1,2]. Farinon et al [6] categorized only three chemotypes based on ∆9-THC and cannabidiol (CBD) content These are chemotype I, with a low ratio of CBD to ∆9-THC (more than 0.2% ∆9-THC content in plant dry matter during the flowering period, grown for recreational/narcotic purposes); chemotype II, with the two main cannabinoids, CBD and ∆9-THC, at similar concentrations, but usually with slightly higher CBD content (for medicinal purposes); and chemotype III, characterized by a high CBD content, with ∆9-THC content not exceeding. Flavonoids can constitute approximately 2.5% of the dry matter of hemp leaves and inflorescences, while in the roots and seeds they are present in negligible amounts [25]. Stilbenoids are another group of phenolic compounds that demonstrate a protective and insect-repelling role in hemp. The liberalization of hemp cultivation (mainly of varieties with low THC content), the potential use of hemp plants in the treatment of chronic diseases, and the use of hemp as a food ingredient are major factors contributing to the growth of the hemp cultivation market [8,30]
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