Bioavailability of CBD Greatly Increased with ANANDA Scientific’s Nano-Enhanced CBD

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Bioavailability of CBD Greatly Increased with ANANDA Scientific’s Nano-Enhanced CBD

Cannabidiol (CBD) from industrial hemp is a multi-functional molecule, and the bioavailability of CBD is greatly increased because of ANANDA.
Scientific studies indicated that it may be a more powerful antioxidant than either Vitamin C or E, and CBD offers the prospect of successfully fighting chronic inflammation and protecting brain cells from reactive oxygen species (1-2).

CBD’s beneficial potential is discussed in numerous published papers. Further, it has promise in stabilizing and even reducing blood sugar levels; as a pain killer; for reducing the risk of artery blockage; in suppressing muscle spasms, seizures, and convulsions; for fighting varied cancers; and more (3-8).

Such promise is accompanied by a major limitation to its usefulness — low bioavailability. Because of this, any beneficial effects from CBD become patchy or erratic due to problems in getting CBD into the body in adequate amounts (9-14).

For a supplement taken by mouth, bioavailability means the proportion of a dose that enters the bloodstream from the small intestine (15-17). Therefore, once in the blood, the supplement can find its way to the target organ or body system, where it then goes to work in supporting health and wellness.

On average, only 5-6% of almost any CBD preparation gets into the bloodstream. As a result, the rest is wasted. Such poor oral bioavailability guarantees variable or unpredictable effects, along with increased costs from having to take larger doses to compensate.

Appropriate formulation strategies that assist in getting into the bloodstream are thus mandatory for CBD to attain its health-giving potential, as well as in a cost-efficient or economical fashion.

ANANDA Scientific’s research & development has yielded a patented CBD technology using GRAS ingredients that resolve CBD’s bioavailability problem. This patented technology is the first of its kind. “GRAS” means that a substance is Generally Recognized As Safe by the US Food and Drug Administration to be used in foods and beverages (18).

Comparison of bioavailability of CBD

Figure 1. ANANDA Scientific’s patented, proprietary technology (nextCBD) involves highly-ordered constructs made from GRAS compounds into which CBD is affixed. Therefore, this technology makes nextCBD very bioavailable when taken by mouth.

Purpose.

This study compares the bioavailability of CBD and ANANDA Scientific’s enhanced CBD in laboratory rats. The bioavailability of substances taken by mouth are comparable between rats and humans (19-28).

Methods.

This demonstration looks at the plasma contents of cannabidiol (CBD) after a single oral dose administered by gavage (through a tube leading down the throat to the stomach; 29) of regular CBD and ANANDA Scientific’s enhanced CBD over a 24-hour period.

In this example, female Sprague-Dawley rats (240-265 gm body weight) were used. The study design and animal usage were reviewed and approved by an Institutional Animal Care and Use Committee (IACUC) for compliance with regulations prior to study initiation. Animal welfare for this study with the U.S. Department of Agriculture’s (USDA) Animal Welfare Act (9 CFR Parts 1, 2, and 3) and the Guide for the Care and Use of Laboratory Animals (30).

A 50-mg CBD/kg body weight model was examined in animals given ANANDA Scientific’s nano-enhanced pure CBD and a control group for which powdered pure CBD in the same amount was fed. Ten animals were in each group.

Blood samples were taken immediately prior to gavage as well as 0.5, 1.0, 2.0, 4.0, 8.0, 12.0 and 24.0 hours after dosing. Venous blood was collected in an EDTA blood collection tube. Next, plasma was separated from red blood cells by centrifugation at 400 g for 15 min., transferred to a fresh microcentrifuge tube, and stored at −80°C.

CBD was quantified using validated high-performance liquid chromatography with tandem mass spectroscopy (LC-MS-MS) in multiple reaction monitoring (MRM) mode.

Findings.

The results verify that ANANDA’s enhanced methods greatly improves bioavailability of CBD. It was significantly more bioavailable than regular CBD at 0.5 and 2 hours.

As a result, far lower dosing is needed for enhanced CBD versus regular CBD. The results also intimate that products containing the regular, non-enhanced CBD found in most products may suffer from low bioavailability and a consequent ineffectiveness.

Study of the bioavailibility of CBD over time

Contact us today to get started with all your CBD needs.

References

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2. Couch, D.G., H. Maudslay, B. Doleman, J.N. Lund, and S.E. O’Sullivan. 2018. The use of cannabinoids in colitis: a systematic review and meta-analysis. Inflammatory Bowel Disease 24(4):680-697.

3. Campos, A.C., M.V. Fogaça, A.B. Sonego, and F.S. Guimarães. 2016. Cannabidiol, neuroprotection and neuropsychiatric disorders. Pharmacological Research 112:119-127.


4. Mannucci, C., M. Navarra, F. Calapai, E.V. Spagnolo, F.P. Busardò, R.D. Cas, F.M. Ippolito, G. Calapai. 2008. Neurological aspects of medical use of cannabidiol. CNS & Neurological Disorders Drug Targets 16(5):541-553.

5. McAllister, S.D., L. Soroceanu, and P.Y. Desprez. 2015. The antitumor activity of plant-derived non-psychoactive cannabinoids. Journal of Neuroimmune Pharmacology 10(2):255-267.

6. Pisanti, S., A.M. Malfitan, E. Ciaglia, A. Lamberti, R. Ranieri, G. Cuomo, M. Abate, G. Faggiana, M.C. Proto, D. Fiore, C. Laezza, and M. Bifulco. 2017. Cannabidiol: state of the art and new challenges for therapeutic applications. Pharmacology & Therapeutics 175:133-150.

7. Robson, P.J. . 2014. Therapeutic potential of cannabinoid medicines. Drug Testing and Analysis 6(1-2):24-30.

8. Russo, E.B. 2008. Cannabinoids in the management of difficult to treat pain. Therapeutics and Clinical Risk Management 4(1):245-259.

9. Agurell, S., S. Carlsson, J.E. Lindgren, A. Ohlsson, H. Gillspie, L. Hollister. 1981. Interaction of THC with cannabinol and cannabidiol following oral administration in man. Assay of cannabinol and cannabidiol by mass fragmentography. Experientia 37:1090–1092.

10. Gaston, T.E., and D. Friedman. Pharmacology of cannabinoids in the treatment of epilepsy. Epilepsy & Behavior 70(Pt. B):313-318.

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12. McGilveray, I.J. 2005. Pharmacokinetics of cannabinoids. Pain Research and Management 10(Suppl. A):15A-22A.

13. Ohisson, A., J.E. Lindgren, S. Andersson, S. Agurell, H. Gillespie, L.E. Hollister. 1986. Single-dose kinetics of deuterium-labeled cannabidiol in man after smoking and intravenous administration. Biomed Environ Mass Spectrometry 13:77–83.

14. Samara, E., M. Bialer, R. Mechoulam. 1988. Pharmacokinetics of cannabidiol in dogs. Drug Metabolism and Disposition 16:469–472.

15. Bhattaram, V.A., U. Graefe, C. Kohlert, and H. Derendorf. 2002. Pharmacokinetics and bioavailability of herbal medicinal products. Phytomedicine 9 (Suppl 3):1-33.

16. El-Kattan, A.F. 2017. Oral Bioavailability Assessment: Basics and Strategies for Drug Discovery and Development (Wiley Series on Pharmaceutical Science and Biotechnology: Practices, Applications and Methods). First Edition. Wiley, New York, 448 p.

17. Hu, M., and X. Li. 2011. Oral Bioavailability: Basic Principles, Advanced Concepts, and Applications. First Edition. Wiley, New York, 568 p. 18. GRAS Substances (SCOGS) Database. U.S. Food and Drug Administration. https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/SCOGS

19. Akonur, A.I., C.J. Holmes, and J.k. Leypoldt. 2014. Predicting the peritoneal absorption of icodextrin in rats and humans including the effect of β-amylase activity in dialysate. Peritoneal Dialysis International 35(3)288-296.

20. Fagerholm, U., M. Johansson, and H. Lennernäs. 1996. Comparison Between Permeability Coefficients in Rat and Human Jejunum. Pharmaceutical Research 13(9):1336-1342.

21. Lawless E., B.T. Griffin B, A. O’Mahony A, and C.M. O’Driscoll. 2015. Exploring the impact of drug properties on the extent of intestinal lymphatic transport – in vitro and in vivo studies. Pharmaceutical Research 32(50:1817-1829.

22. Nagahara, N., Y. Akiyama, K. Higaki, and T. Kimura. 2006. Animal models for predicting potency of oral sustained-release adhesive microspheres in humans. International Journal of Pharmacy 331(1):46-53.

23. Pang, K.S. 2003. Modeling of intestinal drug absorption: roles of transporters and metabolic enzymes. Drug Metabolism and Disposition 31(12):1509-1517.

24. Salphati, L., K. Childers, L. Pan, K. Tsutsui, and L. Takahashi. 2001. Evaluation of a single-pass intestinal-perfusion method in rat for the prediction of absorption in man. Journal of Pharmacy and Pharmacology 53(7):1007-1013.

25. Stewart, B,H., O.H. Chan, R.H. Lu, E.L. Reyner, H.L. Schmid, H.W. Hamilton, B.A. Steinbaugh, and M.D. Taylor. 1995. Comparison of intestinal permeabilities determined in multiple in vitro and in situ models: relationship to absorption in humans. Pharmaceutical Research 12(5):693-699.

26. Zenghui Teng , Z., C. Yuan , F. Zhang, M. Huan, W. Cao, K. Li, J. Yang, D. Cao, S. Zhou, and Q. Mei. 2012. Intestinal absorption and first-pass metabolism of polyphenol compounds in rat and their transport dynamics in Caco-2 cells. PLoS One 7(1):e29647.

27. Zakeri-Milania,P., H. Valizadeha, H. Tajerzadehc, Y. Azarmia, Z. Islambolchilara, S. Barzegara, and M. Barzegar-Jalalia. 2007. Predicting human intestinal permeability using single-pass intestinal perfusion in rats. International Journal of Pharmacy and Pharmaceutical Sciences 10(3):368-379.

28. Zhang, D., and L._X. Gang. 2012. Preclinical experimental models of drug metabolism and disposition in drug discovery and development. Acta Pharmaceutica Sinica B 2(6):549-561.

29. Andrews, K., and S. McErla. 2012. Oral dosing (gavage) in adult mice and rats. University of British Columbia Animal Care Guidelines, Standard Operating Procedure (SOP) ACC-2012-Tech09.

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Food Industry Regulation: In-Depth with Labels

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Food Industry Regulation: In-Depth with Labels

Food is all about flavor. It’s an important characteristic of the food we eat every day. You know how fresh foods taste when you make them at home? Fresh bread right from the oven, fresh squeezed orange juice, warm and buttery popcorn. But you can’t always get those fresh flavors, which is where processed foods come in. However, the preservation methods that give processed foods shelf life tend to reduce flavor. So food manufacturers turn to add natural flavors to enhance or maintain the flavor of the food after it’s processed. With that in mind, how do you classify these flavors on labels?

Consumers are getting smarter and savvier when it comes to their food. Regulations for labels constantly change. Both closely examine labels and the requirements for foods to claim certain tags. Consumers also tend to develop more brand loyalty when they feel confident in a food’s ingredient claims. Ensuring you understand the terminology used in specific labels helps classify what your product’s flavor is called on a label. Take a look at our breakdown below to see where your product falls in the category of flavor labeling.

Here’s a list of descriptions of a few key flavor labeling terms used (using Strawberry as an example):

Natural Strawberry Flavor:

Flavors labeled “natural” must only have natural ingredients from the flavor you claim on the label. In this example, the flavors only come from real Strawberries.  This means the essential oil, essence or extractive, protein hydrolysate, or any product of enzymolysis, is derived from a strawberry.

Natural Strawberry (With Other Natural Flavors):

For this label, a flavor contains all natural flavor ingredients, but the flavors are derived from Strawberry as well as other natural flavors. In this instance, Natural Strawberry might be flavored with compounds derived from other berries such as Apple, Raspberry, Blueberry, Pear, etc.

Strawberry Type Flavor:

“Type” appears on labels when you create a flavor from natural ingredients without using the actual label’s flavor. For example, a Strawberry Type flavor is made entirely from natural flavor combinations like Apple, Raspberry, and Pear, but no Strawberry. It’s important to remember this flavor is still derived from all natural ingredients.

Artificial Strawberry Flavor:

You use this particular flavor label when you combine artificial “Strawberry” compounds with other synthetic ingredients.  Artificial flavors are made from non-food sources while natural flavors come from foods or other edible things. The flavor source can contain another natural flavor besides Strawberry, but if the label says “artificial” in it, it includes synthetic “Strawberry” ingredients as well.

Natural and Artificial Strawberry Flavor:

Like it’s name suggests, Natural and Artificial Strawberry flavor contains flavors that naturally come from Strawberry plus other artificial ingredients. The natural flavors come from Strawberry or Strawberry derivatives, or other flavors from a natural source.

Where does your product fit in the list of terminology? Do you have any questions about the flavors in your product? Or want to make any adjustments? Our world-class flavor library and top-rated flavor chemists are ready to help. Call us today to get started.

Summer Flavor Trends

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Summer Flavor Trends

Well, the year 2020 has already brought many surprises. While we can’t predict much of what’s in store as far as daily life goes, we do know one thing. Flavors will still be here and an important part of daily life. In a time with so much uncertainty, bold, bright flavors can provide a sense of normalcy and consistency. This year, we are predicting a rise in a few unique flavors for summer flavor trends that would be useful to keep in mind as you work to meet consumer demand in business.

As far as consumer behaviors go, we’re seeing a trend similar to our current global climate. Technomic’s 2019 Flavor Consumer Trend Report found that 40% of 18–34 year olds are branching out to find new or unique flavors. In their findings, 80% of all survey respondents said that they either “actively seek out flavors to try on a regular basis” or “like trying new flavors from time to time” (Technomic 2019). This summer is a great time to add variety to your flavors. People are looking for something new to provide entertainment in a time that can otherwise be somewhat mundane from day-to-day. New flavors will provide a reinvigorated interest in your brand.

Shannon Cushen, marketing director at Fuchs North America, said “Consumers, specifically millennials and Gen Z, get bored incredibly easy these days. They are always seeking out new and different flavors and taste sensations.”

Top summer flavor trends we’re seeing right now are florals, earthy, hot, and tangy. Let’s dive into each of these more.

FLORAL

Snacks, beverages, and bakery industries are leading the way in floral flavors. According to IFT.org, in Q3 2017 and Q3 2018, there were 4,495 product introductions globally using floral flavors. We’re seeing an upswing in classical flavors like lavender and rose, as well as newer flavors like hibiscus, rose, cherry blossom, orange blossom, and jasmine. In addition to their health benefits, florals can bring a beautiful visual element to foods and beverages. In the day and age of Instagram and visual appeal being as important as taste, consumers eat with their eyes as much as they do their stomachs. Product taste is what makes the consumer return, but the visuals play an important role in persuading them to even select that product in the first place. Brands should absolutely explore how to play up floral flavors and visual appeal.

EARTHY

With the rise in health-conscious consumers, any flavors that hint at earthy, natural flavors will be a popular summer flavor trend. Think herbs, spices, roots, and other botanical flavors. Several of the fastest-growing herbs and spices, such as turmeric and cumin add a rich flavor to products. Turmeric is now appearing in a multitude of products and recipes—from lattes to savory roasted carrots with turmeric and cumin. Even golden milk is gaining popularity because of it’s rich golden color and bold flavor.

HEAT

When it comes to heat, consumers want a more complex variety than they’ve seen before. This hyper-specificity comes from the desire to learn more fully about what they are eating and consuming.

 

TANGY

Japanese flavors are gaining popularity, and one flavor is going to be hitting the Western world in a big way- yuzu. Yuzu is a tart Japanese citrus fruit that tastes like a cross between a lime and a grapefruit. It’s a unique combination of familiar flavors which gives consumers the confidence to branch out and trying something new. Already popular in fine dining, beverages and confections abroad, yuzu is starting to pop up in savory applications and snacks. As yuzu starts to appear on more U.S. menus, experts predict it will begin filtering down to mainstream products like marinades and dressings or alcoholic beverages.

As you look to adapt to upcoming summer flavor trends, we have a few suggestions on how to implement these new flavors. “Much like all trends, we see that people are more comfortable trying new flavors in one of two ways,” explains Cyndie Lipka, master flavorist at Prinova USA, a Nagase Group Company. “One is if they are supported with other flavors that they enjoy, as a flavor combination. The second is to realize or associate it as something close to what they already know and love.”

Because of the low cost of snacks, it is a great place to introduce new flavors. If consumers want to try something new, snacks are low-cost, low-risk financially. And if they like what they try, they’re more willing to branch out and try more new flavors.

We’re looking forward to seeing how you incorporate new flavors into your products. Our vast flavor library and our knowledgable flavor chemists are great resources as you look to expand your flavor profiles.

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