Tea Prepared from Dried Cannabis: What Do We Drink?

Overview

Journal J Agric Food Chem

Specialties Chemistry
Nutritional Sciences

Date 2024 Sep 12

PMID 39264724

Authors

Matej Maly

Frantisek Benes

Zuzana Binova

Jana Hajslova

Affiliations

Soon will be listed here.

Abstract

Besides many other uses, dried may be used for "tea" preparation. This study focused on a comprehensive characterization of an aqueous infusion prepared according to a common practice from three fairly different cultivars. The transfer of 42 phytocannabinoids and 12 major bioactive compounds (flavonoids) into the infusion was investigated using UHPLC-HRMS/MS. Phytocannabinoid acids were transferred generally in a higher extent compared to their counterparts; in the case of Δ-THC, it was only in the range of 0.4-1.9% of content in the used. A dramatic increase of phytocannabinoids, mainly of the neutral species, occurred when cream was added during steeping, and the transfer of Δ-THC into "tea" achieved a range of 53-64%. Under such conditions, drinking a 250 mL cup of such tea by a 70 kg person might lead to multiple exceedance of the Acute Reference Dose (ARfD), 1 μg/kg b.w., even in the case when using hemp with a Δ-THC content below 1% in dry weight for preparation.

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