CHICORY PRODUCTS CONTAINING CANNABINOIDS
This disclosure relates to methods for making a composition of a cannabinoid and chicory flour. According to a method, the composition is manufactured by combining an amount of a cannabinoid and an amount of chicory flour comprising about 10% (w/w) to about 90% (w/w) less 11β,13-dihydrolactucin than a chicory flour made from the taproots of Cichorium intybus.
1 . A method of making an appetite suppressing composition comprising (i) combining:
(A) an amount of a cannabinoid; and
(B) an amount of chicory flour comprising about 10% (w/w) to about 90% (w/w) less 11β,13-dihydrolactucin than a chicory flour made from the taproots of Cichorium intybus.
2 . The method of claim 1 , wherein the cannabinoid is a formula according to Formula IIA or Formula IIB:
and wherein the method further comprises:
(ii) contacting a compound according to Formula I:
with a cannabinoid synthase in the presence of a solvent to produce the compound according to Formula II
wherein:
R is —H, —COOH, or —(CH 2 ) n COOH;
R 1 (C 1 -C 10 ) alkyl; and
n is 1, 2, 3, 4, 5, or 6.
3 . The method of claim 2 , wherein the cannabinoid synthase is tetrahydrocannabinolic acid (THCA) synthase tetrahydrocannabivarin acid (THCVA) synthase, or cannabidolic acid (CBDA) synthase.
4 . The method of claim 2 , wherein the compound according to Formula IIA is tetrahydrocannabivarin carboxylic acid (THCVA), and further comprising:
(iii) decarboxylating THCVA to produce THC-v.
5 . The method of claim 1 , wherein the composition comprises about 0.01% (w/w) to about 20% (w/w) the cannabinoid and about 1% (w/w) to about 60% (w/w) chicory flour.
6 . The method of claim 1 , wherein the cannabinoid is selected from the group consisting of Cannabivarin (CBV), Cannabinol (CBN), Cannabigerol (CBG), Cannabigerolic acid (CBGA), Cannabigerovarin (CBGV), Cannabigerovarinic acid (CBGVA), Cannabidiol (CBD), Cannabidiolic acid (CBDA), Cannabidivarin (CBDV), Cannabidivarinic acid (CBDVA), Cannabichromene (CBC), Cannabichromenic acid (CBCA), Cannabichromevarin (CBCV), Cannabichromevarinic acid (CBCVA), Δ9-Tetrahydrocannabinol (THC), Δ9-Tetrahydrocannabinolic acid (Δ9-THCA), Δ9-Tetrahydrocannabivarin (THCV), Δ9 Tetrahydrocannabivarinic acid (THCVA), Cannabinol (CBN), Cannabinolic acid (CBNA), Cannabivarin (CBNVA), Cannabielsoin (CBE), Cannabicyclol (CBL), Cannabicyclolic Acid (CBLA), Tetrahydrocannabivarin (THV), a prodrug of any cannabinoid thereof, and any combination thereof.
7 . The method of claim 1 , further comprising:
(iv) cooking chicory taproots at a temperature ranging from about 40° C. to about 100° C.;
(v) drying the chicory taproots to produce chicory chips; and
(vi) milling the chicory chips to produce the chicory flour.
8 . An appetite suppressing composition comprising:
(A) an amount of a cannabinoid; and
(B) an amount of chicory flour comprising about 10% (w/w) to about 90% (w/w) less 11β,13-dihydrolactucin than a chicory flour made from the taproots of Cichorium intybus;
wherein an amount of composition suppresses the appetite of a subject who is administered the composition to a greater extent than of a subject who is administered the same amount of the cannabinoid or chicory flour.
9 . The appetite suppressing composition of claim 8 , wherein the cannabinoid is selected from the group consisting of Cannabivarin (CBV), Cannabinol (CBN), Cannabigerol (CBG), Cannabigerolic acid (CBGA), Cannabigerovarin (CBGV), Cannabigerovarinic acid (CBGVA), Cannabidiol (CBD), Cannabidiolic acid (CBDA), Cannabidivarin (CBDV), Cannabidivarinic acid (CBDVA), Cannabichromene (CBC), Cannabichromenic acid (CBCA), Cannabichromevarin (CBCV), Cannabichromevarinic acid (CBCVA), Δ9-Tetrahydrocannabinol (THC), Δ9-Tetrahydrocannabinolic acid (THCA), Δ9-Tetrahydrocannabivarin (THCV), Δ9 Tetrahydrocannabivarinic acid (THCVA), Cannabinol (CBN), Cannabinolic acid (CBNA), Cannabivarin (CBNVA), Cannabielsoin (CBE), Cannabicyclol (CBL), Cannabicyclolic Acid (CBLA), Tetrahydrocannabivarin (THV), a prodrug of any cannabinoid thereof, and any combination thereof.
10 . The appetite suppressing composition of claim 9 , wherein the composition comprises at least one of about 0.01% (w/w) to about 20% (w/w) the cannabinoid and about 1% (w/w) to about 60% (w/w) chicory flour.
11 . The method of claim 8 , wherein the composition is a syrup.
12 . The appetite suppressing composition of claim 8 , wherein the composition is included in a food product.
13 . The appetite suppressing composition of claim 8 , wherein at least one of:
the amount of the cannabinoid in the composition is less than a minimum amount of cannabinoid required to suppress appetite in a subject in the absence of the chicory flour; and
the amount of chicory flour in the composition is less than a minimum amount of chicory flour required to suppress appetite in a subject in the absence of the cannabinoid.
14 . An appetite suppression composition comprising:
(A) an amount of a cannabinoid according to Formula IIA or Formula IIB:
that is produced by a process comprising:
(i) contacting a compound according to Formula I:
with a cannabinoid synthase in the presence of a solvent to produce the compound according to Formula II
wherein:
R is —H, COOH, or —(CH 2 ) n COOH;
R 1 (C 1 -C 10 ) alkyl; and
n is 1, 2, 3, 4, 5, or 6.
(B) an amount of chicory flour comprising about 10% (w/w) to about 90% (w/w) less 11β,13-dihydrolactucin than a chicory flour made from the taproots of Cichorium intybus.
15 . The appetite suppression composition of claim 14 , wherein the cannabinoid synthase tetrahydrocannabinolic acid (THCA) synthase tetrahydrocannabivarin acid (THCVA) synthase, or cannabidolic acid (CBDA) synthase.
16 . The appetite suppression composition of claim 14 , wherein R is —COOH and R 1 is propyl.
17 . The appetite suppression composition of claim 14 , wherein the compound according to Formula IIA is tetrahydrocannabivarin carboxylic acid (THCVA).
18 . The appetite suppression composition of claim 17 , further comprising:
(ii) decarboxylating THCVA to produce THC-v.
19 . The appetite suppressing composition of claim 14 , wherein the chicory flour is produced by a process comprising:
(iii) cooking chicory taproots at a temperature ranging from about 40° C. to about 100° C.;
(iv) drying the chicory taproots to produce chicory chips; and
(v) milling the chicory chips to produce the chicory flour.
20 . The appetite suppressing composition of claim 14 , wherein the composition is included in a food product.