Food Analysis

In addition to the nutrients and natural components of food, we must also consider the effects of additives, contaminants, and adulterants in food. Testing for the presence of contaminants and metabolites has become increasingly more routine and, in many cases, drives the implementation of new regulations and/or acceptable daily intake levels.

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Cannabinoids

Research suggests that the cannabis plant produces between 80-100 cannabinoids, with the main ones being tetrahydrocannabinol (THC) and cannabidiol (CBD). THC is the compound responsible for the psychoactive effects associated with cannabis use, whereas CBD is associated with antipsychoactive effects. Human use of cannabinoids occurs via recreational, medicinal, and synthetic routes. CBD has been gaining popularity for use in a variety of topical and ingestible wellness products, with the proposed benefits of providing relief from mild pain or discomfort, stress, and occasional sleeplessness. CIL has developed stable isotope-labeled and native standards of THC, CBD, and other cannabinoids to assist researchers with their testing needs.

Bisphenols

Bisphenol A (BPA) is a synthetic compound that has long been used in the production of polycarbonate plastics and epoxy resins, largely as a component in food and beverage containers. BPA can mimic estrogen in the body, potentially interfering with functionality of the endocrine system. BPA has been banned for use in certain products related to food and beverage consumption, and manufacturers have turned to other bisphenol compounds as alternatives. CIL offers stable-isotope labeled and native bisphenol and bisphenol-related compounds, including glucuronide conjugated standards, bissulfate conjugated standards, and bisphenol diglycidyl ethers.