An excellent scientific production from the research group from the Laboratory of Food Biochemistry is available! Authored by Gabriela Rasera, André Ohara under the supervision of Prof. Ruann de Castro, the review article entitled “Innovative and emerging applications of cannabis in food and beverage products: from an illicit drug to a potential ingredient for health promotion” was recently published in the respected journal Trends in Food Science & Technology.
The use of cannabis for recreational purposes as a psychoactive substance and/or for the treatment of diseases is a controversial topic, surrounded by many different points of view. The fact is, the scientific community has invested in research that has elevated cannabis into an extraordinary status; making it increasingly socially acceptable and its products and derivatives marketed globally. The global cannabis market size was estimated to be valued at USD 20.5 billion in 2020, with a projected growth to USD 90.4 billion by 2026.
Scope and approach This review aimed to synthesize the basic aspects related to therapeutic cannabis use by providing information that highlights its application as an emerging ingredient in the food and beverage industry. Additionally, the legal status, chemical and biological properties, therapeutic and recreational effects and the major future challenges for the application of cannabis-based products are discussed.
