Dietary Cannabinoids: From Food Matrix Interactions to Biological Outcomes

Research on dietary cannabinoids has expanded considerably in recent years, driven by increasing interest in hemp-derived ingredients, functional foods, and nutraceutical products designed to support human health and well-being. Cannabinoids such as cannabidiol (CBD), Δ⁹-tetrahydrocannabinol (THC), and emerging minor cannabinoids are increasingly incorporated into a wide range of food products, including oils, beverages and supplements. However, their biological and physiological effects cannot be fully understood without considering the complexity of the food systems in which they are delivered. Interactions with dietary lipids, proteins, emulsifiers, and other food components, together with processing conditions and gastrointestinal transformations, can significantly affect cannabinoid stability, bioaccessibility, absorption, metabolism, and ultimately their biological activity. As a result, the field is evolving from a narrow focus on cannabinoids as isolated bioactive compounds toward a broader understanding of how food matrices and dietary contexts modulate their behavior and physiological effects.Recent advances in food-grade delivery systems, lipid-based formulations, nano- and micro-structured carriers, and simulated digestion models have highlighted the importance of integrating food science, nutrition, and biological research to better understand the relationship between oral intake with functional outcomes. At the same time, growing evidence suggests that dietary cannabinoids may influence pathways involved in inflammation, oxidative stress, metabolic regulation, and gut–brain signaling, emphasizing the need for multidisciplinary approaches that connect food structure and digestion with cellular and systemic responses.Despite this progress, key challenges remain regarding the influence of food processing and matrix composition on cannabinoid functionality, the mechanisms governing their digestion and metabolic transformation, the identification of reliable biomarkers of exposure and effect, and the factors contributing to variability in biological responses among individuals and populations. Greater integration between food science, nutrition, and mechanistic biological studies is needed to support the development of safe, effective, and scientifically grounded cannabinoid-containing food products.Furthermore, regulatory uncertainties continue to pose challenges for the safe and consistent development of cannabinoid-containing food products.This Research Topic aims to advance current knowledge on dietary cannabinoids by bringing together multidisciplinary perspectives spanning food chemistry, formulation science, digestion models, nutritional biochemistry, and biological evaluation. We welcome original research articles, reviews, methodological advances, and clinical studies addressing, but not limited to, the following themes:• Food matrix interactions and processing effects on cannabinoid stability and functionality• Delivery systems and formulation strategies to improve cannabinoid bioaccessibility and absorption• In vitro digestion models and gastrointestinal behavior of cannabinoids• Interactions between cannabinoids, dietary components, and the gut microbiome• Biological effects of dietary cannabinoids related to inflammation, oxidative stress, metabolic health, and gut–brain signaling• Biomarkers, safety considerations, and regulatory perspectives for cannabinoidcontaining foods and nutraceuticals• Translational approaches linking dietary exposure to biological outcomesBy bridging food science and biological evaluation, this Research Topic seeks to provide a comprehensive and translational perspective on the role of dietary cannabinoids in nutrition and health. Topic editors: Renata Vardanega, Cristina Amaral Source: https://www.frontiersin.org/research-topics/81128/dietary-cannabinoids-from-food-matrix-interactions-to-biological-outcomes