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Record Nr. |
UNINA9911057010103321 |
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Autore |
Azam Shahnshah E |
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Titolo |
Cannabinoids in Food Science : Chemistry, Applications, and Innovations / / by Shahnshah E. Azam, Luís Loureiro, António A. Vicente, Renata Vardanega |
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Pubbl/distr/stampa |
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Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2026 |
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ISBN |
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Edizione |
[1st ed. 2026.] |
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Descrizione fisica |
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1 online resource (129 pages) |
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Collana |
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Chemistry of Foods, , 2199-7209 |
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Disciplina |
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Soggetti |
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Food - Analysis |
Chemistry |
Food science |
Natural products |
Pharmacology |
Botanical chemistry |
Food Chemistry |
Food Science |
Natural Products |
Plant Biochemistry |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di contenuto |
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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. |
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Sommario/riassunto |
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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 |
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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. |
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