Cannabigerolic Acid (CBGA) from Processing to Application in Food and Life-Changing Therapeutic Medicine

Dear Colleagues,

Recently, there has been increased interest in Cannabis sativa containing hundreds of cannabinoids such as cannabigerol (CBG), cannabidiol (CBD), tetrahydrocannabinol (THC), and noncannabinoid (phenols, flavonoids, terpenes, and alkaloids) compounds to be used in cosmetics, food, and the pharmaceutical industry. Cannabinoids and terpenoids are produced and stored in the secretory cells of glandular trichomes.

Two precursors for cannabinoids are olivetolic acid and geranyl diphosphate. However, terpenoids are derived from the mevalonate or methyl-erythritol phosphate pathway. Cannabinoids appear to be of therapeutic value as antidepressive, antiepileptic, antispasticity, and anti-inflammatory, stroke, rheumatoid arthritis, and for various types of cancer. However, THC is well-documented to have anti-inflammatory effects, treating Alzheimer’s disease, Parkinson’s, and diabetes. Cannabigerol (CBG) and cannabichromene (CBC) have antibacterial and antifungal effects and act as antidepressants. However, terpenes are the primary constituents of essential oils and are responsible for the aroma characteristics of cannabis. Many factors control the quality of the cannabinoids and volatile compounds, including climate conditions, propagation and cultivation practices, and postharvest processing, including drying and extraction. Cannabis is a source of scientific discoveries translated into practical applications in the food, pharmaceutical, and medicine fields.

This present Special Issue welcomes the submission of compelling scientific unpublished manuscripts (review and original research papers) concerning the properties of C. Sativa, with the potential for new in vitro and in vivo studies for novel life-changing medicinal cannabis. Additionally, the application of the instrumental analysis (volatile compounds) and sensory analysis as tools for quality control of foods as affected by optimized growing conditions, postharvest processing conditions, and food manufacture methods is essential for the success of food production.

Dr. Jayani Chandrapala
Dr. Hebah M.S. AL Ubeed
Guest Editors

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