On today's Cannabis Boomer's Journal of News and Reviews in Cannabis Science, Dr. Alex Terrazas PhD gives his take on the latest findings in cannabis research.
But first. here is The Cannabis Boomer's top cannabis news story.
[0:0:18.69] The Cannabis Boomer, Alex Terrazas, PhD
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[0:1:5.16]] Grace And now the Cannabis Boomer reviews recent cannabis science publications.
[0:1:10.66] The Cannabis Boomer, Alex Terrazas, PhD
Today's science review articles are about cooking with cannabis.
The first article is Hemp containing breads: Cannabinoid content, profiles, and thermal stability during baking by Lindekamp and others. This study investigated the stability of cannabinoids in hemp-containing breads during baking and analyzed the cannabinoid content in commercial hemp bakery products. The key findings were that commercial hemp bakery products contained delta 9-THC) equivalents ranging from 1 to 66 μg kg. Cannabinoids were quantified using a validated liquid chromatography coupled to tandem mass spectrometry method in n=31 commercial samples and manufactured breads (n = 72). The increasing use of hemp in food products raises questions about the stability of cannabinoids during food processing, which this study aimed to address. The study did not investigate the effects of baking temperature and time on the cannabinoid profile of hemp seed breads, as stated in the abstract.
Next up: Effect of Heat Processing on Major Psychoactive Compounds and Total Phenolic Content in Psychotropic Plants: Cannabis by Chathiran and colleagues. This study investigated the effects of heat processing on the major psychoactive compounds and total phenolic content in cannabis plants. Heat processing significantly reduced the levels of THC and CBD, while increasing the total phenolic content. The study used various heat treatment conditions (temperature, duration) and analyzed the plant samples using chromatographic techniques. The findings have implications for the preparation and consumption of cannabis-based products, as well as the potential therapeutic applications of the plant's phenolic compounds. The study did not explore the effects of heat processing on other minor cannabinoids or terpenes, which may also contribute to the overall psychoactive and medicinal properties of cannabis.
Finally, we have Cannabis-infused foods: Phytonutrients, health, and safe product innovations by Fordjour. This review evaluates the nutritional, processing, safety, and phytonutrient composition of cannabis-infused food products and their medicinal and functional prospects. Cannabis seeds contain the highest amount of dietary nutrients, while flowers contain the highest amount of bioactive constituents; cannabis-infused foods have been found to offer therapeutic benefits for pain management, brain function, gut health, and certain cancers. This is a review of existing evidence on the topic. Findings show significant constraints associated with cannabis-infused foods regarding dosage guidelines, limited research, efficacy, and long-term health effects on consumers, further worsened by the lack of policies that regulate the industry. The review highlights the need for regulatory guidelines to control dosages and improve the efficient use of cannabis in the food and health industries to ensure the safety of cannabis users and enhance responsible production, marketing, and distribution.
[0:4:39.45] Michael
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