Hemp (Cannabis sativa subsp. sativa) Chemical Composition and the Application of Hempseeds in Food Formulations

• Published in: Plant foods for human nutrition (Dordrecht) Vol. 77; no. 4; pp. 504 - 513
• Main Authors: Xu, Jiaxin, Bai, Miao, Song, Hong, Yang, Lina, Zhu, Danshi, Liu, He
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.12.2022; Springer Nature B.V
• Subjects: Beverages; Cannabis; Chemical composition; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Ecology; Fatty acids; Food; Food Science; Functional foods & nutraceuticals; Hemp; Nutrition; Nutritive value; Plant Physiology; Polyunsaturated fatty acids; Review; Hemp; Cannabinoids; Bioactivity; Functional food
• ISSN: 0921-9668; 1573-9104
• DOI: 10.1007/s11130-022-01013-x

Owing to its nutritional and medicinal value, hemp has been cultivated to provide since ancient times. This review aims to map the scientific literature concerning the main functional components and the chemical composition of hemp plant. It is generally acknowledged that each organ of the hemp plant embodies a valuable source, and among them the most pivotal part is the edible fruits hempseeds. Hempseeds are rich in easily digestible proteins, fats, polyunsaturated fatty acids, and insoluble fiber, which are of high nutritional value. Furthermore, the beneficial effects have increased researchers’ interests in hempseeds-containing foods. Developed as an indispensable ingredient, hempseed is also a significant supplement in various products, such as bakery food, drinks, snacks and culinary products. Overall, this review intends to promote the further in-depth investigation of approved hemp plants and expand the range of hempseeds adoption in the functional foods field.