Cannabidiol (CBD) as an emerging nutraceutical ingredient from industrial hemp: regulation, production, extraction, nutraceutical properties, and functionality

Abstract

Cannabidiol (CBD) in industrial hemp is a promising functional food ingredient with multifarious health benefits, including anticancer activity, antioxidant activity, anti-inflammatory properties, and anxiolytic effects. In recent years, the application of CBD in the food industry has been emerging and several CBD fortified products are available across the globe. Currently, the scientific information associated with CBD are segregated, and there is a lack of connectivity between their recent explorations. Therefore, in this review, the findings associated with CBD that are crucial for extending its food applications are comprehensively discussed. It begins by exploring the global regulatory landscape of CBD. Followingly, the factors that affect CBD production in the field, CBD isolation techniques from industrial hemp flowers, and their functional properties are comprehensively detailed. Importantly, this review examines reported delivery systems for enhancing the physicochemical properties and bioavailability of CBD, thus broadening its potential applications in the food industry. Overall, this review would connect the patches of CBD information available from the field to food and would be resourceful for food scientists, regulatory agencies, and hemp farmers.

Keywords: Cannabidiol; bioavailability; extraction; functional ingredient; health benefits; industrial hemp.