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Importance: Cannabis-derived products (CDPs) are widely available and diverse. A classification of product and flavor types is necessary to establish a foundation for comparative research, although research aiming to classify cannabis in its variety of products, flavors, and cannabinoid compounds based on public online e-commerce data is lacking.
Objective: To analyze data from a large cannabis e-commerce marketplace to identify and characterize cannabis product types, flavors, and compound types.
Design, Setting, And Participants: This qualitative study was conducted in 2 phases: (1) data mining of the cannabis e-commerce website Weedmaps for product listings in the US between September 1 and November 30, 2023 and (2) grouping CDPs into product, flavor, and cannabinoid compound categories.
Exposures: Cannabis product listings.
Main Outcomes And Measures: Product listings and descriptions were extracted from the platform. Coding was performed for specific product characteristics, routes of administration (ROAs), and characterization of flavors.
Results: A total of 573 854 unique US CDP sales listings from the platform were collected; after removing 72 842 nonconsumable items, 501 012 were analyzed. Product ROAs included multisystem (205 637 [41.04%]), respiratory (185 296 [36.98%]), digestive (98 941 [19.75%]), epidermal (9487 [1.89%]), and oral (1651 [0.33%]). Nearly half (210 575 [42.03%]) of all product listings included at least 1 flavor, with 247 762 instances of flavors. The 3 most common flavors were lemon (22 106 [8.92%]), cake (19 463 [7.86%]), and strawberry (13 961 [5.63%]). The most common cannabinoid compound type was Δ9-tetrahydrocannabinol (54 699 [63.30%]).
Conclusions And Relevance: This qualitative study categorized more than half a million CDPs for product and flavor types. Results are needed for comparative studies on product and market availability and can help in assessing concerns about appealing characteristics. The results can also inform future market surveillance efforts aimed at identifying new and emerging products as cannabis policy continues to move toward greater legalization.
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http://dx.doi.org/10.1001/jamanetworkopen.2024.40376 | DOI Listing |
Heart Rhythm
September 2025
Molecular Pharmacology and Physiology, Morsani College of Medicine, University of South Florida, Tampa, FL, United States. Electronic address:
Background: Electronic nicotine delivery systems (ENDS) utilize "E-liquids" in order to generate "E-vapor", an inhalable aerosolized mixture containing nicotine and flavors. Flavored ENDS are very popular among teens who vape, however, the possible cardiac electrophysiological harm of inhalation exposure to flavored ENDS are not fully understood.
Objective: To test if inhalation exposure to flavoring carbonyls in e-liquids compromises mitochondrial integrity, increases oxidative stress, and leads to cardiac electrophysiological toxicity.
Int J Biol Macromol
September 2025
Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China. Electronic address:
Tea (Camellia sinensis) polysaccharides (TPS) and tea polysaccharide conjugates (TPC) are bioactive compounds found in tea leaves and flowers, attracting growing interest for their biological activities and emerging applications in food, pharmaceuticals, and cosmetics. Despite substantial progress in tea polyphenol research, studies focusing on TPS and TPC are still relatively underrepresented. This review fills a gap in the literature by summarizing the latest advancements in the extraction, characterization, and biological effects of TPS and TPC.
View Article and Find Full Text PDFFood Chem
September 2025
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China. Electronic address:
The controlled atmosphere (CA) technique, though well-established in perishable food preservation, had been underexplored in broth production. This study investigated the effects of varying cooking times (30, 60, 90 min) and temperatures (105 °C, 110 °C, 115 °C) under CA and non-controlled atmosphere (NCA) conditions on the sensory, compositional, flavor, and stability characteristics of pork bone broth. Clear differences between CA and NCA were found and analyzed.
View Article and Find Full Text PDFFood Chem
August 2025
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China; Yunnan College of Modern Coffee Industry, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Electronic address:
This study aimed to enhance the flavor of cold brew coffee (CB) by replacing water with whey (pH 5.2 ± 0.2) in the cold brew system, and elucidated the formation mechanism of characteristic flavor compounds.
View Article and Find Full Text PDFMeat Sci
September 2025
State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design Breeding, China Agricultural University, Beijing 100193, China; National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agricultu
The growing global population and economic development have increased the demand for meat with desired texture and flavor requirements. While intensive breeding and advancements in nutrition and management practices have driven significant improvements in meat production, sustainable solutions are still needed to further enhance both meat yield and quality. The Myostatin (MSTN) gene, which acts as an inhibitor of muscle growth and differentiation, has been extensively studied.
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