Cannabis for medicine and food: A benefit vs risk critical appraisal

The use of cannabis for health purposes continues to gain significant attention due to the presence of important phytochemicals, chiefly, cannabidiol (CBD) and Δ-9-tetrahydrocannabinol (THC). The therapeutic potentials of CBD and THC in the management of cancer-associated chronic pain, anxiety, stress, nausea, vomiting, and weight loss are well-reported. These benefits are triggered by the intricate interactions of the cannabinoids with their receptors in the endocannabinoid system (ECS) leading to pharmacodynamic actions. Conversely, the possible physiological, psychiatric, cognition, addiction, and dependency risks, especially due to chronic intake of THC, are huge limitations in fully harnessing the clinical utility of cannabis. Here, an up-to-date critique of the potential merits and adverse effects of cannabis and cannabis-containing products is provided. A thorough knowledge of the interplay between CBD, THC, and the ECS gives deep insights that can be explored for consumer health without the attendant complications. Future directions in cannabis research must be guided by a nuanced understanding of its molecular mechanisms of action and potential risks, enabling the development of targeted and effective medical interventions. Besides, standardized regulations and comprehensive education that are backed by empirical evidence are crucial to fostering the safe and responsible use of cannabis for food or medicine.