大麻二醇 (CBD) 作为工业大麻新兴的营养成分:调节,生产,提取,营养特性和功能
Anto Pradeep Raja Charles1,2, Bingcan Chen1, Jiajia Rao1
1Food Ingredients and Biopolymers Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND, USA.
Critical reviews in food science and nutrition
|December 10, 2024
概括
工业大麻中的大麻二醇 (CBD) 显示出健康益处,并且正在食品中出现. 这篇评论将大麻种植,CBD提取和输送系统连接起来,以扩大其食品应用.
科学领域:
- 食品科学 食品科学 食品科学
- 药理学 药理学是指药理学的学科.
- 农业科学 农业科学
背景情况:
- 工业大麻中的大麻二醇 (CBD) 已被认为具有抗氧化和抗炎作用等健康益处.
- CBD在食品行业的整合正在增长,全球有许多强化产品可供使用.
- 现有的关于CBD的科学信息是分散的,阻碍了全面的理解和应用.
研究的目的:
- 巩固和连接与其食品应用相关的关于CBD的碎片化科学发现.
- 为CBD作为功能性食品成分的潜力提供全面的概述.
- 为了弥合CBD的现场生产和食品工业利用之间的差距.
主要方法:
- 对CBD全球监管格局的审查.
- 详细检查影响CBD现场生产的因素.
- 从工业大麻中分析CBD分离技术及其功能性质.
- 探索传递系统以增强CBD的物理化学特性和生物可用性.
主要成果:
- 该评论综合了关于CBD生产,分离和功能性质的信息.
- 它详细介绍了各种传递系统,旨在提高CBD在食品矩阵中的有效性.
- 该研究强调了CBD在食品中的监管考虑因素.
结论:
- 由于其健康益处,CBD作为一种功能性食品成分具有显著的前景.
- 优化生产,提取和输送系统对于成功的食品应用至关重要.
- 这篇评论是食品科学家,监管机构和大麻农民的宝贵资源.
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