This introductory review discusses the history, chemistry, and metabolism of Cannabis sativa, commonly referred to as marijuana. Whether the science is there for its use in foods and dietary supplements depends on evidence that the required production and safety standards have been met and clinical evidence of benefit of food applications for cannabis-related or derived products.
Peter Pressman, MD, PhD, FACN, is vice president of Medical Operations, Polyscience Consulting, Los Angeles, California, and a fellow of the American College of Nutrition. He can be reached at firstname.lastname@example.org.
Roger Clemens, DrPH, CFS, FIFT, CNS, FASN, FACN, FIAFST, is an expert in nutrition, food safety and toxicology, and food processing. He is an adjunct professor of pharmacology and pharmaceutical sciences as well as quality and regulatory science at the University of Southern California School of Pharmacy, Los Angeles. He is former president of the Institute of Food Technologists and was a member of the Dietary Guidelines Advisory Committee in 2010. He can be reached at email@example.com.
The authors have no conflicts of interest to disclose.
Correspondence: Roger Clemens, DrPH, CFS, FIFT, CNS, FASN, FACN, FIAFST (firstname.lastname@example.org).