Journal of Food & Clinical Nutrition

Overview

The Journal of Food and Clinical Research is a high-throughput, open-access, peer-reviewed journal that encompasses all aspects of food and nutrition and has a persistent ability to recognize and document the most recent revelations, initiatives, and breakthroughs in the field of food science by providing a top-notch online forum. It provides a feasible platform for the presentation of research articles, reviews of previous works, case studies, analysis reports, short communications, and letters to the editor.

It covers an immense range of fields connecting with food science, to be specific but not limited to: nourishment, dietetics and their application in clinical sustenance, sports nutrition, general well-being, basic consideration diet, and many more.

Journal of Food and Clinical Nutrition welcomes entries from research researchers, understudy students, researchers, and prominent personalities in the field of dietetics with extraordinary enthusiasm. Authors can feasibly present their work by contributing the composition to our journal utilizing the internet-based accommodation- submission portal.

As the articles included in the journal are open access-allowed to peruse or download. This guarantees it connects with an incredibly greater part of individuals. There is an Article Distributing Charge (APC) for the writers to distribute open-access articles in the journal. Us being open access stage, give admittance to the overall students and specialists. The journal of food and clinical nutrition has indexing services provided with Google Scholar, Directory of Open Access Journals, China National Knowledge Infrastructure (CNKI), and others as well. It got affirmation from prominent scholastics and exploration experts from around the globe.

Every one of the articles goes through a fastidious and extensive peer-reviewing process earlier their publishing. Proficient editors and analysts verify articles' exactness and keep up with high normalized quality.

In acknowledgment of the way that we provide the service when supporters collaborate with us, they get openness to the predominant mastery that ensures that the work will continuously be pertinent and drawing in and discoverable by adding it to the suitable data sets and records furnishing it with most extreme reach to the readers.

Cannabis-Based Food Products for Health Benefits

Cannabis appears to be present worldwide, despite the fact that most nations forbid or have restrictions on cannabis cultivation, sales, and recreational use. The usage of cannabis for both medical and recreational purposes has grown dramatically around the world. The popularity of cannabis-based products has therefore led to an explosion of possibilities, from cosmetics and pharmaceuticals to food, despite the many legal issues that surround their manufacture and sale. Recent advancements in the field of food innovation have increased interest in and, as a result, the variety of edible items that include cannabis as an ingredient.

Over 170 million individuals are thought to use cannabis every day in the globe now for a variety of uses. However, since ancient times, traditional Chinese medicine has routinely used this herb for therapeutic and medicinal purposes.

The diversity of health-promoting effects that cannabis's ingredients have on the body is what makes it so appealing for use as an ingredient in the food. Cannabinoids, terpenoids, and flavonoids are thought to be the three cannabis ingredients with the most biologically fascinating properties. Antioxidant, anti-inflammatory, and immunomodulatory actions are a few of their attributes. According to the report, cannabis is unquestionably effective in treating adult-onset chronic pain, chemotherapy-induced nausea, and vomiting, however, there is only moderate evidence that cannabis can improve short-term sleep outcomes for people who have sleep disturbances, as well as outcomes for people with fibromyalgia, chronic pain, and multiple sclerosis.

Thus, a number of cannabis-based food products have been created in an effort to balance dietary needs with wellness initiatives. The food sector has responded to current market trends by introducing new cannabis-based food products. The two primary cannabis active substances employed for food inclusion so far are cannabidiol (CBD) and tetrahydrocannabinol (THC). However, adding these chemicals to food is a complicated procedure that calls for safety and quality requirements. For the further assimilation of CBD and THC into the food product, processes of collection, isolation, and purification are necessitated.

There are currently a huge number of food products featuring cannabis as a component. Pizza, lollipops, chocolates, breakfast cereals, chocolate biscuits and brownies, and beef jerky are just a handful of the foods included in the examples. In contrast, alcoholic and non-alcoholic beverages notably beer, wine, and sodas made from barley have been manufactured and sold commercially. It seems to be fascinating to note that cannabis's health-promoting components are added to food goods through its edible oil, which is harvested from cannabis.

In many nations where cannabis use is permitted, consumable cannabis-based food products have gained enormous popularity. The demand for these goods was actually increased by the known health advantages of some of the cannabis-derived substances, sparking a trend in the current food industry. However, vigilance is necessary.

Despite being in food form, these products nevertheless primarily serve as therapeutics. In this way, more care must be taken to prevent unintentional or dangerous overconsumption. Due to the possibility that children may consume this which is not recommended, it also causes public worry. They must undergo a thorough quality and safety examination, just like every other food product, based on laws and research on appropriate dose intake. To ensure that these goods are used as intended, every precaution must be used. In order to utilize these goods safely and correctly, customers must also be trained.