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Comment by stadium | Hacker News Reader

Tinctures are an option too. And a lot of edibles like chocolates and gummies wouldn't hit decarboxylation temp.

https://wayofleaf.com/education/decarboxylation

As your article mentions, decarboxylation is a required step for cannabis extracts to have any psychoactive effects. So, presumably commercially marketed edibles are decarboxylated.

I've always been a little fuzzy on this and would love for someone else to chime in.

It's my understanding that raw marijuana contains both psychoactive cannabinoids as well as precursors which require decarboxylation.

If that's the case, I am not sure that decarboxylation is _required_ - however it is recommended as it increases the _amount_ of bioavailable cannabinoids (i.e. best bang for your buck.)

It's unlikely for cannabinoids other than THC to bind to the CB1 receptor strong enough to cause the psychoactive effect.

Only THC binds very well to the CB1 receptor. THCA does not bind well to either receptor.

Cannabinoids that bind to CB2 receptors in the immune and gastrointestinal systems affect inflammatory and immune responses.

I was commenting on possible delivery mechanisms for the compounds described in the study, CBDA and CBGA. Smoking or eating "cooked" edibles isn't going to get enough of those compounds into the bloodstream.

Edit: added compound names

Something that was confusing to me while reading the paper was that there were other compounds they talked about having high potential, but didn't actually test, such as THC-A. Am I misunderstanding this part of the paper?

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