Cannabinoids, bioactive compounds from Cannabis sativa, have gained significant attention in food systems for their therapeutic potential, nutritional applications, and regulatory complexities. Historically used in ancient medicinal practices, modern integration into foods has been propelled by legal reforms like the 2018 US Farm Bill and advancements in extraction technologies. Key cannabinoids include THC (psychoactive and analgesic), CBD (anti-inflammatory and anxiolytic), and CBG (anti-inflammatory), which interact with the endocannabinoid system (ECS) via CB1 (central nervous system) and CB2 (immune system) receptors, influencing pain, metabolism, and inflammation. The global market for cannabinoid-infused foods is expanding, driven by consumer demand for natural wellness products. Europe leads in CBD oils (55% sales), while North America dominates CBD beverages (63% market share). However, challenges persist: cannabinoids degrade in food matrices (e.g., 22% CBD loss in oils after 6 months), and regulatory disparities (e.g., THC limits vary from 0.2% in the EU to 0.3% in the United States) complicate standardization. Innovations like nanoencapsulation improve stability and bioavailability by 40%, enhancing efficacy. Therapeutic benefits include pain relief, neuroprotection, and anti-inflammatory effects, with studies showing 300 mg/day CBD reduces insomnia severity by 28%. However, risks like THC’s psychoactivity and variability in individual responses due to genetics or drug interactions necessitate stringent labeling and personalized dosing. Future research focuses on optimizing delivery systems (e.g., self-emulsifying carriers), long-term safety studies, and sustainable production methods. Regulatory harmonization and interdisciplinary collaboration are critical to balancing innovation with public health safeguards.