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Evaluation of THC and CBD Factors in Cannabis

Yıl 2022, Cilt: 5 Sayı: 2, 1092 - 1104, 18.07.2022
https://doi.org/10.47495/okufbed.1089331

Öz

Cannabis has been used for different purposes since the past, and although the interest in cannabis is increasing day by day, the cannabis plant has been avoided for a while. Underlying the consumer's negative opinion of hemp is the psychoactive substance content of the plant. Contrary to popular belief, cannabis cultivated for industrial purposes is a cannabis variety with reduced psychoactive substance content and legal limits to support consumption. Although trans-Δ9-tetrahydrocannabinol (THC) in cannabis, which is responsible for the psychoactive effect, is an objectionable component that should be considered in industrial cannabis production, cannabidiol (CBD), which has the same molecular weight, has analgesic for chronic and non-chronic pain, antiepileptic, antibacterial, anti-inflammatory, anticarcinogenic, antidiabetic, antidepressant properties. THC component is not found in cannabis seeds, which are used as food for protein source purposes. In this study, the chemical properties of trans-Δ9-tetrahydrocannabinol (THC) and cannabidiol (CBD) compounds, which have the same molecular properties, were compiled by examining their effects on health, applicable legal limits, and research on compounds.

Kaynakça

  • Balpınar Ö, Aytaç S. Tıbbi Kenevir Ve Sağlık: Farmakolojik Bir Derleme. Ankara Ecz. Fak. Derg. 2021; 45(3): 631-651.
  • Callaway JC. Hempseed as a nutritional resource: An overview. Euphytica 2004; 140: 65-72.
  • Cassano R, Trombino S, Ferrarelli T, Nicoletta FP, Mauro MV, Giraldi C, Picci N. Hemp fiber (Cannabis sativa L.) derivatives with antibacterial and chelating properties Cellulose 2013; 20(1): 547-557.
  • Chen C, Pan Z. Cannabidiol and terpenes from hemp – ingredients for future foods and processing technologies. Journal of Future Foods 2021; 1(2): 113-127.
  • Christinat N, Savoy MC, Mottier P. Development, validation and application of a LC-MS/MS method for quantification of 15 cannabinoids in food. Food Chemistry 2020; 318: 126469.
  • Citti C, Linciano P, Panseri S, Vezzalini F, Forni F, Vandelli MA, Cannazza G. Cannabinoid Profiling of Hemp Seed Oil by Liquid Chromatography Coupled to High-Resolution Mass Spectrometry. Front Plant Sci. 2019; 10: 120.
  • European Commission. Council Directive 2002/53/EC of 13 June 2002 on the common catalogue of varieties of agricultural plant species. Retrieved from Official Journal of the European Union, L193, 1–11.
  • EFSA. Scientific Opinion on the risks for human health related to the presence of tetrahydrocannabinol (THC) in milk and other food of animal origin. EFSA Journal 2015; 13(6).
  • Ersoy E. Dost mu Düşman mı: Her Yönüyle Cannabis Gerçeği. Havan 2020; 80: 26-32.
  • FDA. Food and Drug Administration (FDA) Responds to Three GRAS Notices for Hemp Seed-Derived Ingredients for Use in Human Food 2018; ABD.
  • Freeman TP, Hindocha C, Green SF, Bloomfield MAP. Medicinal use of cannabis based products and cannabinoids. BMJ 2019; 365: l1141.
  • Gökgöz AB, Yılmaz-Can E. The Importance of Cannabinoids in Medical and Industrial Perspectives and Potential Contribution to Turkey’s Economy. Medical Journal of Western Black Sea 2021; 5(5): 315-323.
  • Guo TT, Zhang JC, Zhang H, Liu QC, Zhao Y, Hou YF, Bai L, Zhang L, Liu XQ, Liu XY, Zhang SY, Bai NS. Bioactive spirans and other constituents from the leaves of Cannabis sativa f. sativa. J Asian Nat Prod Res 2017; 19(8): 793-802.
  • Hazekamp A. The Trouble with CBD Oil. Med Cannabis Cannabinoids 2018; 1(1): 65-72.
  • Hughes B, Vandam L, Mounteney J, Griffiths P. Regulatory approaches to cannabidiol in the European Union: are market developments sowing the seeds of confusion? Addiction 2022; 117(1): 3-4.
  • Kim NP, Aditya A, Kang HJ, Park HD. Unique Approach of a Telemedicine System for CBD-Infused Foods. Processes 2021; 9(6): 936.
  • King JW. The relationship between cannabis/hemp use in foods and processing methodology. Current Opinion in Food Science 2019; 28: 32-40.
  • Kladar N, Čonić BS, Božin B, Torović L. European hemp-based food products – Health concerning cannabinoids exposure assessment. Food Control 2021; 129: 108233.
  • Lachenmeier DW, Walch SG. Cannabidiol (CBD): a strong plea for mandatory pre-marketing approval of food supplements. Journal of Consumer Protection and Food Safety 2020; 15(2): 97-98.
  • Liang J, Zago E, Nandasiri R, Khattab R, Eskin NA, Eck P, Thiyam-Holländer U. Effect of Solvent, Preheating Temperature, and Time on the Ultrasonic Extraction of Phenolic Compounds from Cold-Pressed Hempseed Cake. Journal of the American Oil Chemists' Society 2018; 95(10): 1319-1327.
  • Lowe H, Steele B, Bryant J, Toyang N, Ngwa W. Non-Cannabinoid Metabolites of Cannabis sativa L. with Therapeutic Potential. Plants (Basel) 2021; 10(2).
  • Mnekin L, Ripoll L. Topical Use of Cannabis sativa L. Biochemicals. Cosmetics 2021; 8(3): 85.
  • Paul AA, Kumar S, Kumar V, Sharma R. Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Crit Rev Food Sci Nutr 2020; 60(18): 3005-3023.
  • Saini RK, Keum YS. Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance — A review. Life Sciences 2018; 203: 255-267.
  • Salami SA, Martinelli F, Giovino A, Bachari A, Arad N, Mantri N. It Is Our Turn to Get Cannabis High: Put Cannabinoids in Food and Health Baskets. Molecules 2020; 25(18).
  • Selvi S, Temiz NN, Gökyer A, Büyükhelvacıgil S, Büyükhelvacıgil HF, Koparal B. Kenevir Tohumu Yağı. Türk Farmakope 2019; 4(2): 19-23.
  • Sheriff T, Lin MJ, Dubin D, Khorasani H. The potential role of cannabinoids in dermatology. J Dermatolog Treat 2020; 31(8): 839-845.
  • Walker LA, Koturbash I, Kingston R, ElSohly MA, Yates CR, Gurley BJ, Khan I. Cannabidiol (CBD) in Dietary Supplements: Perspectives on Science, Safety, and Potential Regulatory Approaches. J Diet Suppl 2020; 17(5): 493-502.
  • Wheeler M, Merten JW, Gordon BT, Hamadi H. CBD (Cannabidiol) Product Attitudes, Knowledge, and Use Among Young Adults. Subst Use Misuse 2020; 55(7): 1138-1145.
  • Yıldırım S, Koca-Çalışkan U. Kenevir Ve Sağlik Alaninda Kullanimi. Ankara Ecz. Fak. Derg. 2020; 44(1): 112-136.
  • Zettler PJ, Lietzan E. A special exception for CBD in foods and supplements? Drug Discovery Today 2020; 25(3): 467-469.

Kenevirde THC ve CBD Faktörlerinin Değerlendirilmesi

Yıl 2022, Cilt: 5 Sayı: 2, 1092 - 1104, 18.07.2022
https://doi.org/10.47495/okufbed.1089331

Öz

Kenevir geçmişten beri değişik amaçlarla kullanılmış ve günümüzde de kenevire olan ilgi giderek artmasına karşın bir dönem boyunca kenevir bitkisinden uzak kalınmıştır. Tüketicinin kenevire karşı olumsuz düşüncesinin sebebi, bitkinin psikoaktif madde içeriğine sahip olmasıdır. Sanılanın aksine, endüstriyel amaçla ekilen kenevir, psikoaktif madde içeriği azaltılmış ve tüketimi destekleyici olarak yasal sınırları belirlenmiş kenevir çeşididir. Kenevir bünyesinde bulunan ve psikoaktif etkiden sorumlu trans-Δ9-tetrahidrokannabinol (THC), endüstriyel kenevir üretiminde dikkat edilmesi gereken sakıncalı bir bileşen olmasına karşın aynı molekül ağırlığına sahip olan kannabidiol (CBD) ise kronik ve nonkronik ağrılar için analjezik, antiepileptik, antibakteriyel, antiinflamatuar, antikanserojen, antidiyabetik, antidepresan özellik gösteren ve psikoaktif olmayan bir bileşiktir. Protein kaynağı amaçlı gıda olarak kullanılan kenevir tohumunda ise THC bileşenine rastlanmamaktadır. Bu çalışmada, aynı moleküler özelliğe sahip olan trans-Δ9-tetrahidrokannabinol (THC) ve kannabidiol (CBD) bileşiklerinin kimyasal özellikleri, sağlık üzerine etkileri, ilgili yasal sınırlar ve bileşikler üzerine yapılan araştırmalar incelenerek derlenmiştir.

Kaynakça

  • Balpınar Ö, Aytaç S. Tıbbi Kenevir Ve Sağlık: Farmakolojik Bir Derleme. Ankara Ecz. Fak. Derg. 2021; 45(3): 631-651.
  • Callaway JC. Hempseed as a nutritional resource: An overview. Euphytica 2004; 140: 65-72.
  • Cassano R, Trombino S, Ferrarelli T, Nicoletta FP, Mauro MV, Giraldi C, Picci N. Hemp fiber (Cannabis sativa L.) derivatives with antibacterial and chelating properties Cellulose 2013; 20(1): 547-557.
  • Chen C, Pan Z. Cannabidiol and terpenes from hemp – ingredients for future foods and processing technologies. Journal of Future Foods 2021; 1(2): 113-127.
  • Christinat N, Savoy MC, Mottier P. Development, validation and application of a LC-MS/MS method for quantification of 15 cannabinoids in food. Food Chemistry 2020; 318: 126469.
  • Citti C, Linciano P, Panseri S, Vezzalini F, Forni F, Vandelli MA, Cannazza G. Cannabinoid Profiling of Hemp Seed Oil by Liquid Chromatography Coupled to High-Resolution Mass Spectrometry. Front Plant Sci. 2019; 10: 120.
  • European Commission. Council Directive 2002/53/EC of 13 June 2002 on the common catalogue of varieties of agricultural plant species. Retrieved from Official Journal of the European Union, L193, 1–11.
  • EFSA. Scientific Opinion on the risks for human health related to the presence of tetrahydrocannabinol (THC) in milk and other food of animal origin. EFSA Journal 2015; 13(6).
  • Ersoy E. Dost mu Düşman mı: Her Yönüyle Cannabis Gerçeği. Havan 2020; 80: 26-32.
  • FDA. Food and Drug Administration (FDA) Responds to Three GRAS Notices for Hemp Seed-Derived Ingredients for Use in Human Food 2018; ABD.
  • Freeman TP, Hindocha C, Green SF, Bloomfield MAP. Medicinal use of cannabis based products and cannabinoids. BMJ 2019; 365: l1141.
  • Gökgöz AB, Yılmaz-Can E. The Importance of Cannabinoids in Medical and Industrial Perspectives and Potential Contribution to Turkey’s Economy. Medical Journal of Western Black Sea 2021; 5(5): 315-323.
  • Guo TT, Zhang JC, Zhang H, Liu QC, Zhao Y, Hou YF, Bai L, Zhang L, Liu XQ, Liu XY, Zhang SY, Bai NS. Bioactive spirans and other constituents from the leaves of Cannabis sativa f. sativa. J Asian Nat Prod Res 2017; 19(8): 793-802.
  • Hazekamp A. The Trouble with CBD Oil. Med Cannabis Cannabinoids 2018; 1(1): 65-72.
  • Hughes B, Vandam L, Mounteney J, Griffiths P. Regulatory approaches to cannabidiol in the European Union: are market developments sowing the seeds of confusion? Addiction 2022; 117(1): 3-4.
  • Kim NP, Aditya A, Kang HJ, Park HD. Unique Approach of a Telemedicine System for CBD-Infused Foods. Processes 2021; 9(6): 936.
  • King JW. The relationship between cannabis/hemp use in foods and processing methodology. Current Opinion in Food Science 2019; 28: 32-40.
  • Kladar N, Čonić BS, Božin B, Torović L. European hemp-based food products – Health concerning cannabinoids exposure assessment. Food Control 2021; 129: 108233.
  • Lachenmeier DW, Walch SG. Cannabidiol (CBD): a strong plea for mandatory pre-marketing approval of food supplements. Journal of Consumer Protection and Food Safety 2020; 15(2): 97-98.
  • Liang J, Zago E, Nandasiri R, Khattab R, Eskin NA, Eck P, Thiyam-Holländer U. Effect of Solvent, Preheating Temperature, and Time on the Ultrasonic Extraction of Phenolic Compounds from Cold-Pressed Hempseed Cake. Journal of the American Oil Chemists' Society 2018; 95(10): 1319-1327.
  • Lowe H, Steele B, Bryant J, Toyang N, Ngwa W. Non-Cannabinoid Metabolites of Cannabis sativa L. with Therapeutic Potential. Plants (Basel) 2021; 10(2).
  • Mnekin L, Ripoll L. Topical Use of Cannabis sativa L. Biochemicals. Cosmetics 2021; 8(3): 85.
  • Paul AA, Kumar S, Kumar V, Sharma R. Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Crit Rev Food Sci Nutr 2020; 60(18): 3005-3023.
  • Saini RK, Keum YS. Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance — A review. Life Sciences 2018; 203: 255-267.
  • Salami SA, Martinelli F, Giovino A, Bachari A, Arad N, Mantri N. It Is Our Turn to Get Cannabis High: Put Cannabinoids in Food and Health Baskets. Molecules 2020; 25(18).
  • Selvi S, Temiz NN, Gökyer A, Büyükhelvacıgil S, Büyükhelvacıgil HF, Koparal B. Kenevir Tohumu Yağı. Türk Farmakope 2019; 4(2): 19-23.
  • Sheriff T, Lin MJ, Dubin D, Khorasani H. The potential role of cannabinoids in dermatology. J Dermatolog Treat 2020; 31(8): 839-845.
  • Walker LA, Koturbash I, Kingston R, ElSohly MA, Yates CR, Gurley BJ, Khan I. Cannabidiol (CBD) in Dietary Supplements: Perspectives on Science, Safety, and Potential Regulatory Approaches. J Diet Suppl 2020; 17(5): 493-502.
  • Wheeler M, Merten JW, Gordon BT, Hamadi H. CBD (Cannabidiol) Product Attitudes, Knowledge, and Use Among Young Adults. Subst Use Misuse 2020; 55(7): 1138-1145.
  • Yıldırım S, Koca-Çalışkan U. Kenevir Ve Sağlik Alaninda Kullanimi. Ankara Ecz. Fak. Derg. 2020; 44(1): 112-136.
  • Zettler PJ, Lietzan E. A special exception for CBD in foods and supplements? Drug Discovery Today 2020; 25(3): 467-469.
Toplam 31 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derlemeler (REVIEWS)
Yazarlar

Ayşegül Beşir 0000-0002-6442-6807

Nurdan Yazıcı Bektaş 0000-0001-7617-1701

Mustafa Mortaş 0000-0002-0316-7768

Fehmi Yazıcı 0000-0001-9601-8843

Yayımlanma Tarihi 18 Temmuz 2022
Gönderilme Tarihi 17 Mart 2022
Kabul Tarihi 5 Haziran 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 5 Sayı: 2

Kaynak Göster

APA Beşir, A., Yazıcı Bektaş, N., Mortaş, M., Yazıcı, F. (2022). Kenevirde THC ve CBD Faktörlerinin Değerlendirilmesi. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 5(2), 1092-1104. https://doi.org/10.47495/okufbed.1089331
AMA Beşir A, Yazıcı Bektaş N, Mortaş M, Yazıcı F. Kenevirde THC ve CBD Faktörlerinin Değerlendirilmesi. OKÜ Fen Bil. Ens. Dergisi ((OKU Journal of Nat. & App. Sci). Temmuz 2022;5(2):1092-1104. doi:10.47495/okufbed.1089331
Chicago Beşir, Ayşegül, Nurdan Yazıcı Bektaş, Mustafa Mortaş, ve Fehmi Yazıcı. “Kenevirde THC Ve CBD Faktörlerinin Değerlendirilmesi”. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 5, sy. 2 (Temmuz 2022): 1092-1104. https://doi.org/10.47495/okufbed.1089331.
EndNote Beşir A, Yazıcı Bektaş N, Mortaş M, Yazıcı F (01 Temmuz 2022) Kenevirde THC ve CBD Faktörlerinin Değerlendirilmesi. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 5 2 1092–1104.
IEEE A. Beşir, N. Yazıcı Bektaş, M. Mortaş, ve F. Yazıcı, “Kenevirde THC ve CBD Faktörlerinin Değerlendirilmesi”, OKÜ Fen Bil. Ens. Dergisi ((OKU Journal of Nat. & App. Sci), c. 5, sy. 2, ss. 1092–1104, 2022, doi: 10.47495/okufbed.1089331.
ISNAD Beşir, Ayşegül vd. “Kenevirde THC Ve CBD Faktörlerinin Değerlendirilmesi”. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 5/2 (Temmuz 2022), 1092-1104. https://doi.org/10.47495/okufbed.1089331.
JAMA Beşir A, Yazıcı Bektaş N, Mortaş M, Yazıcı F. Kenevirde THC ve CBD Faktörlerinin Değerlendirilmesi. OKÜ Fen Bil. Ens. Dergisi ((OKU Journal of Nat. & App. Sci). 2022;5:1092–1104.
MLA Beşir, Ayşegül vd. “Kenevirde THC Ve CBD Faktörlerinin Değerlendirilmesi”. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi, c. 5, sy. 2, 2022, ss. 1092-04, doi:10.47495/okufbed.1089331.
Vancouver Beşir A, Yazıcı Bektaş N, Mortaş M, Yazıcı F. Kenevirde THC ve CBD Faktörlerinin Değerlendirilmesi. OKÜ Fen Bil. Ens. Dergisi ((OKU Journal of Nat. & App. Sci). 2022;5(2):1092-104.

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