Cannabinoids in Food Science : Chemistry, Applications, and Innovations (Springerbriefs in Molecular Science)

Azam, Shahnshah E./ Loureiro, Luís / Vicente, António A.

Springer Nature Switzerland AG（2026/01発売）

• 製本 Paperback:紙装版/ペーパーバック版
• 言語 ENG
• 商品コード 9783032115454

Full Description

This book offers an overview of cannabinoids, from their chemical structures and biosynthesis to their applications in medicine, food, and beyond. It bridges the gap between historical uses and cutting-edge science, providing a detailed look at phytocannabinoids, endocannabinoids, and synthetic cannabinoids. With a special focus on food applications, the book examines how cannabinoids are being integrated into innovative food products, exploring their functional benefits, bioavailability, and regulatory challenges. It highlights the potential of cannabinoids as ingredients in functional foods and beverages, offering insights into industrial processes and the future of cannabinoid-enriched products. With clear explanations of cannabinoid metabolism, the endocannabinoid system, and advanced analytical techniques, this book also addresses emerging trends, legal considerations, and future opportunities. It is an invaluable resource for researchers, industry professionals, and students in chemistry, biology, and pharmacology.

Contents

Introduction.- Chemical composition, classification, and metabolism of cannabinoids.- Extraction of cannabinoids.- Analytical techniques for identification and quantification of cannabinoids.- Practical aspects for the incorporation of cannabinoids in food products.