{"title":"Enhancing Cannabidiol Bioavailability: Development and Evaluation of an Amorphous Cannabidiol Powder Formulation.","authors":"Hiroki Aoyama, Tatsuya Ogawa, Hitomi Ozawa-Umeta, Koji Teshima, Tadashi Hashimoto, Teruyuki Sudo, Kazuki Hashimoto, Takanori Tsuda","doi":"10.3177/jnsv.71.312","DOIUrl":null,"url":null,"abstract":"<p><p>Despite the various beneficial properties of cannabidiol (CBD), such as antioxidant, anti-inflammatory, analgesic, antidepressant, and anxiolytic activities, its clinical utility is limited due to its notably low bioavailability (BA). To address this issue, we developed an amorphous CBD powder formulation using solvent shift method, which only uses materials approved for food-grade applications. In a pharmacokinetic study in male Sprague-Dawley rats, we orally administered 10 mg/kg of CBD isolate powder with a crystalline structure and our developed amorphous CBD powder formulation. The C<sub>max</sub> values demonstrated a 3.9-fold increase for the amorphous CBD powder formulation containing polyvinylpyrrolidone (PVP) as a polymer (F3) and a 3.0-fold increase for the amorphous CBD powder formulation containing hydroxypropyl methylcellulose (HPMC) as a polymer (F4) compared to the CBD isolate powder. Furthermore, the AUC<sub>0-6h</sub> values for F3 and F4 were 5.3- and 5.2-fold higher than those for CBD isolate powder, respectively, indicating a significant enhancement. The T<sub>max</sub> values were also significantly shorter for F3 and F4, at 0.9±0.1 h and 0.8±0.1 h, respectively, compared to >6.0 h for CBD isolate powder. These findings demonstrate the superior BA of the amorphous CBD formulation. Based on these results, the amorphous CBD formulation is expected to be a highly absorbable CBD formulation, thereby advancing its use in food and supplements.</p>","PeriodicalId":16624,"journal":{"name":"Journal of nutritional science and vitaminology","volume":"71 4","pages":"312-320"},"PeriodicalIF":1.1000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of nutritional science and vitaminology","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.3177/jnsv.71.312","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 0
Abstract
Despite the various beneficial properties of cannabidiol (CBD), such as antioxidant, anti-inflammatory, analgesic, antidepressant, and anxiolytic activities, its clinical utility is limited due to its notably low bioavailability (BA). To address this issue, we developed an amorphous CBD powder formulation using solvent shift method, which only uses materials approved for food-grade applications. In a pharmacokinetic study in male Sprague-Dawley rats, we orally administered 10 mg/kg of CBD isolate powder with a crystalline structure and our developed amorphous CBD powder formulation. The Cmax values demonstrated a 3.9-fold increase for the amorphous CBD powder formulation containing polyvinylpyrrolidone (PVP) as a polymer (F3) and a 3.0-fold increase for the amorphous CBD powder formulation containing hydroxypropyl methylcellulose (HPMC) as a polymer (F4) compared to the CBD isolate powder. Furthermore, the AUC0-6h values for F3 and F4 were 5.3- and 5.2-fold higher than those for CBD isolate powder, respectively, indicating a significant enhancement. The Tmax values were also significantly shorter for F3 and F4, at 0.9±0.1 h and 0.8±0.1 h, respectively, compared to >6.0 h for CBD isolate powder. These findings demonstrate the superior BA of the amorphous CBD formulation. Based on these results, the amorphous CBD formulation is expected to be a highly absorbable CBD formulation, thereby advancing its use in food and supplements.
期刊介绍:
The Journal of Nutritional Science and Vitaminology is an international medium publishing in English of original work in all branches of nutritional science, food science and vitaminology from any country.
Manuscripts submitted for publication should be as concise as possible and must be based on the results of original research or of original interpretation of existing knowledge not previously published. Although data may have been reported, in part, in preliminary or
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