Cannabinoids are a diverse group of chemical compounds that interact with biological systems. While often associated with the cannabis plant, these compounds are present in various plants and can also be produced naturally within the body.
Understanding Cannabinoids and Their Function
Cannabinoids are categorized by origin. Phytocannabinoids are compounds derived from plants, with over 100 types identified in Cannabis sativa, including tetrahydrocannabinol (THC) and cannabidiol (CBD). Endocannabinoids are naturally produced by the human body, functioning as internal messengers. Two primary endocannabinoids are anandamide (AEA) and 2-arachidonoylglycerol (2-AG).
These compounds interact with the endocannabinoid system (ECS), a complex cell-signaling network throughout the body. The ECS plays a regulatory role in numerous physiological processes, including mood, appetite, pain sensation, memory, and immune response. It helps maintain homeostasis, which is the body’s internal balance, by modulating functions like stress response and energy metabolism. The ECS primarily operates through two types of receptors, CB1 and CB2, located in various tissues, with CB1 receptors predominantly in the central nervous system and CB2 receptors mainly in the peripheral nervous system and immune cells.
Foods Containing Cannabinoids
Many foods contain cannabinoids or cannabinoid-like compounds that interact with the body’s endocannabinoid system. Hemp seeds and hemp seed oil are notable sources, containing non-psychoactive cannabinoids such as cannabidiol (CBD) and cannabidiolic acid (CBDA). Hemp seeds also provide omega-3 and omega-6 fatty acids, which are precursors for endocannabinoid production, and are recognized as generally safe by the FDA.
Black pepper contains beta-caryophyllene (BCP), a terpene that acts as a dietary cannabinoid by selectively binding to the CB2 receptors. This compound contributes to the spice’s pungent aroma and is also present in other herbs like basil, cinnamon, cloves, hops, oregano, and rosemary. Cacao, the raw form of chocolate, contains N-acylethanolamines (NAEs), compounds structurally similar to anandamide, one of the body’s natural endocannabinoids. These NAEs can influence mood and may slow the breakdown of anandamide, extending its presence in the system.
Flax seeds produce cannabinoid-like compounds similar to CBD, exhibiting anti-inflammatory effects through their interaction with the CB2 receptor. These seeds are also rich in alpha-linolenic acid (ALA), an omega-3 fatty acid. Chia seeds, similar to flax seeds, are abundant in omega-3 fatty acids, which are essential for maintaining a balanced endocannabinoid system. Echinacea, a plant often used for immune support, contains N-alkyl amides (NAAs) that are structurally similar to cannabinoids and interact with CB2 receptors, potentially influencing immune function and inflammation.
How Dietary Cannabinoids Affect the Body
Dietary cannabinoids and cannabinoid-like compounds interact with the body’s endocannabinoid system in subtle ways. These interactions typically involve binding to or modulating the activity of CB1 and CB2 receptors, or influencing the enzymes that produce or break down endocannabinoids. For instance, beta-caryophyllene in black pepper directly activates the CB2 receptor, which is largely associated with immune function and inflammation, without producing psychoactive effects.
The N-acylethanolamines in cacao can support the endocannabinoid system by potentially inhibiting the enzyme that breaks down anandamide, thereby allowing this “bliss molecule” to remain active longer. Similarly, the cannabinoid-like compounds in flax seeds appear to influence gene expression related to inflammatory processes by activating the CB2 receptor. These dietary compounds generally contribute to the overall balance and functioning of the body’s regulatory systems, supporting processes such as mood regulation, immune responses, and digestion. The effects from these food-derived compounds are typically non-psychoactive and much milder compared to the intoxicating effects of high-THC cannabis.
Practical Considerations and Safety
Incorporating foods containing cannabinoids into a regular diet is generally considered safe when consumed in typical amounts. The cannabinoid content in these foods is very low, and they do not produce intoxicating effects associated with cannabis. For example, hemp seeds and hemp seed oil are widely available and recognized as safe for consumption, despite containing trace amounts of cannabinoids like CBD and CBDA.
It is worth noting that while hemp products are federally legal due to their low THC content (below 0.3% on a dry weight basis), the regulatory landscape for processed hemp-derived cannabinoids, such as CBD added to food, can vary by state and is still evolving. The FDA has not approved the use of all cannabinoids as food additives, though they have largely focused enforcement on products making unproven health claims.