Researchers from China’s Ministry of Agriculture and Rural Affairs and the Chinese Academy of Agricultural Science have reviewed evidence suggesting cannabis-derived compounds may hold therapeutic value in addressing COVID-19 and other respiratory infections.
The review, published in the journal Foods, highlights that while vaccines remain central in controlling the spread of SARS-CoV-2, they are not always sufficient in preventing severe immune hyperactivation in patients. This has led to growing interest in medicinal plants, with Cannabis sativa drawing attention for its bioactive components.
Cannabis contains over 100 cannabinoids, as well as terpenes, flavonoids, and fatty acids. These compounds may interfere with viral entry into host cells, reduce excessive inflammation by regulating pro-inflammatory cytokines, and activate pathways such as CB2 and PPARγ. In addition, cannabinoids may help relieve psychological stress linked to COVID-19.
The review notes that more than 85% of infected patients in China received traditional herbal remedies during the pandemic, underscoring the role of plant-based medicine in public health. However, significant challenges remain. These include the need for rigorous clinical validation of cannabinoids for antiviral use, improving solubility and bioavailability for functional food applications, and ensuring safety through integrated pharmacological studies.
Despite these hurdles, researchers emphasize growing demand for health-focused products and nutraceuticals. They suggest that genetic engineering to boost cannabinoid yields, coupled with deeper pharmacological research, could unlock cannabis’s potential both as a therapeutic and as an ingredient in functional foods.
The authors conclude that while cannabis-derived compounds show promise for use in antiviral therapies and food-based health products, further studies are critical before these applications can be realized on a wider scale.
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