Embedded Files
What are anthocyanins? Anthocyanins are pigments found in plants responsible for their red, blue, or purple coloration. In the context of hash, they are non-vaporizable contaminants that decompose before cannabinoids vaporize. This leaves residue on vaporization devices, impacting performance and potentially altering the taste of the concentrate.
What can I do with anthocyanin? Anthocyanins have various potential applications. I suggest removing them from hash intended for vaporization and repurposing them as a natural colorant or using them in for food for their anti-inflamatory and anit-microbial properties.
Is it safe to vaporize or combust anthocyanins and inhale them? The safety of vaporizing or combusting anthocyanins and inhaling the resulting compounds is unknown. While I cannot provide medical advice, it's generally understood that regularly consuming large amounts of smoke or vapor, including from hash, can potentially harm respiratory and circulatory health. I say this based on personal observations. Again, I'm NOT A DOCTOR!
I heard anthocyanins reduce inflammation and pain, but Hashcru is saying they are contaminates, what's up? Anthocyanins in smokable or vaporizable materials are considered contaminants. While oral intake of anthocyanins has demonstrated anti-inflammatory effects in peer-reviewed studies, vaporization temperatures decompose these compounds into potentially harmful byproducts. Although oral degradation due to pH is possible, it is distinct from the thermal decomposition occurring during vaporization. The main takeaway is if you need the anti-inflammatory or pain reducing effects of anthocyanins you will need to consume the product orally, and a source from vegetables may be more effective than eating anthocyanin rich cannabis. Go for a bowl of blueberries after your bowl of hash...
What are the antimicrobial effects of anthocyanins? Anthocyanins have demonstrated antimicrobial effects by targeting key bacterial structures and processes. They disrupt bacterial cell membranes, damage cell walls, and interfere with vital functions, suggesting their potential use as natural food preservatives against foodborne pathogens. Research indicates that anthocyanins are generally more effective against Gram-positive bacteria compared to Gram-negative bacteria. This antimicrobial activity stems from interactions with the bacterial membrane, disrupting its integrity and ultimately causing cell death. Although anthocyanins might offer some pathogen reduction in rosin or hash, proper production, input material selection, and drying practices should ensure sufficient product stability without the need for potentially contaminating additives.
BACKING IT UP WITH PEER REVIEWED SCIENTIFIC LITERATURE
Google Sites
Report abuse