Food and beverage compositions infused with lipophilic active agents and methods of use thereof
Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents.
1. A method of enhancing the bioavailability of a lipophilic active agent, comprising heating a lipophilic active agent infused food product to a temperature that is greater than or equal to human body temperature, wherein the method comprises oral administration of the lipophilic active agent infused food product to a human subject, wherein
the lipophilic active agent infused food product comprises:
(a) a therapeutically effective amount of a lipophilic active agent, wherein the lipophilic active agent is a nonpsychoactive cannabinoid;
(b) a bioavailability enhancing agent, wherein the bioavailability enhancing agent enhances the bioavailability of the lipophilic active agent; and
(c) a food product, wherein the food product is selected from the group consisting of tea leaves, coffee beans, cocoa powder, meats, fish, fruits, vegetables, dairy products, legumes, pastas, breads, grains, seeds, nuts, spices, and herbs;
and wherein the lipophilic active agent infused food product is obtainable by the steps of:
(i) contacting the food product with an oil comprising the lipophilic active agent and the bioavailability enhancing agent; and
(ii) dehydrating the food product;
thereby producing the lipophilic active agent infused food product.
2. The method of claim 1 , wherein the bioavailability enhancing agent is a protective colloid, an edible oil or fat, and a lipophilic active agent taste masking agent.
3. The method of claim 2 , wherein the bioavailability enhancing agent that is a protective colloid, an edible oil or fat, and a lipophilic active agent taste masking agent is nonfat dry milk.
4. The method of claim 3 , wherein the bioavailability enhancing agent is free of omega-6 fatty acids.
5. The method of claim 1 , wherein the bioavailability of the lipophilic active agent in a subject is at least 1.5 times greater than the bioavailability of the lipophilic active agent in the subject in the absence of the bioavailability enhancing agent.
6. The method of claim 1 , wherein the bioavailability of the lipophilic active agent in a subject is greater than 20%.
7. The method of claim 1 , further wherein the lipophilic active agent infused food product is lyophilized.
8. The method of claim 1 , further wherein the lipophilic active agent infused food product comprises tea leaves, coffee beans, or cocoa powder, and wherein the step of heating the lipophilic active agent infused food product to a temperature that is greater than or equal to human body temperature comprises steeping the lipophilic active agent infused food product in a liquid.