“Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case of lipid part removal in oil production. The remaining part is considered a leftover, usually being used in animal feed. The aim of this study was to investigate the physicochemical composition of hemp seed cake flour, its nutritional quality and its impact on bread quality parameters. The properties of hemp seed cake flour were assessed in terms of protein quality, mineral composition, polyphenols and antioxidant activity.

Hemp seed cake proved to be an important source of high-quality protein (31.62% d.m.) with the presence of eight essential amino acids.

The biologically active potential of hemp seed cake has been demonstrated by the high content of polyphenols, especially those from the Cannabisin group. Hemp seed cake flour was incorporated in wheat flour at levels from 5 to 40% (w/w) to investigate its influence on bread quality parameters.

The addition of hemp seed cake flour increased the total phenol content of bread, thus greatly enhancing the antioxidant activity. The protein content of bread was found to be enhanced from 11.11% d.m (control sample) to 18.18% d.m (for sample with 40% hemp seed cake flour). On the other hand, the addition of hemp seed cake flour led to decreased bread porosity, increased hardness and decreased resilience in the seed cake. Although, all bread samples recorded sensorial attributes ranging between “slightly like” and “like it very much”.”

https://pubmed.ncbi.nlm.nih.gov/38231840/

“Hemp (Cannabis sativa L.) is a low-cost, unconventional feed resource with a unique phytochemical composition and various uses (pharmaceutical industry, food industry, etc)”

https://www.mdpi.com/2304-8158/12/23/4327

“Sustainable agriculture aims to produce food and feed that ensure food security and play a key role in environmental protection. For this, producers, supported by scientific research, are investigating new protein alternatives for animals that guarantee high performance and preserve their health.

Among these, hemp (Cannabis sativa L.) is gaining great success, both for its active role in environmental conservation and for the high nutritional profile of the seeds (20-30% carbohydrates, 25-30% proteins easy to digest and rich in essential amino acids, and 25-35% lipids with a balanced fatty acid composition), also ensured by the co-products, particularly seed cakes (30-34% proteins and 10-12% lipids).

However, the last scientific report by the European Food Safety Authority for the use of hemp-based products in the feed sector now dates back to 2011. For this reason, the objective of this review, in addition to outlining the nutritional profile of hempseeds (HSs) and co-products, aims to investigate their use in the monogastric sector, particularly in the diets of pigs, broilers, and laying hens, by summarising the main works in the literature up to 2023, investigating the effects on animal health and performances.

The reported results showed that the addition of 50 g/kg of HSs and HS oil improved the nutritional profile of milk and colostrum in lactating sows, particularly the lipid profile, positively affecting the health of piglets. For broilers, the inclusion of HSs (20 g/kg) resulted in better values on growth performance. This was not matched by the addition of HS oil (up to 60 g/kg). In particular, although a better polyunsaturated fatty acid profile was observed, the results on growth performance were contradictory. The same trend was observed for HSs cakes with 50, 150, and 200 g/kg inclusion. For laying hens, the inclusion of HSs (up to 250 g/kg), HS oil (up to 300 g/kg), and HSs cake (up to 150 g/kg) increased the nutritional and functional profile of the eggs, safeguarding performance and animal welfare. However, despite the promising results, the function of hemp-based products in the diet of monogastric animals needs to be further investigated to identify the optimal level of inclusion and timing of administration, necessary to ensure high performance and health of the animals.”

https://pubmed.ncbi.nlm.nih.gov/38211413/

“Hempseeds and hemp-based products are characterised by a high nutritional aspect.”

https://www.sciencedirect.com/science/article/pii/S1751731123003750?via%3Dihub

“Cannabidiol (CBD) is a pure natural phytocannabinoid derived from cannabis that has anti-inflammatory, antiapoptotic and antioxidative stress abilities. In recent years, an increasing number of studies have reported the regulatory effect of CBD on skeletal muscle injury induced by exercise, but its mechanism is still unclear. Mitochondria are the main organelles responsible for the energy supply within eukaryotic cells, and their function has been closely linked to cellular health. Moderate exercise improves mitochondrial function, but the excessive exercise has a negative impact on mitochondria. Therefore, we speculate that CBD may promote exercise induced skeletal muscle cell damage by improving mitochondrial function. In this study, by establishing an animal model of exhaustive exercise training in rats, the effects of CBD on the protective effect of CBD on skeletal muscle mitochondrial structure and function was elaborated, and the possible molecular mechanism was discussed based on transcriptomics. Our results indicate that skeletal muscle mitochondrial structure and function were improved after CBD intervention. GO and KEGG pathway enrichment analysis showed that exhaustive exercise training induced mitochondrial dysfunction in skeletal muscle is associated with excessive autophagy/mitophagy, the signaling pathways involved in FOXO3 and GABARAPL1 may play important roles. After CBD intervention, the protein expression of Pink1, Parkin and Bnip3 was down-regulated, indicating that CBD may improve the mitochondrial function by inhibiting mitophagy through the Pink1/Parkin and Bnip3 pathway.”

https://pubmed.ncbi.nlm.nih.gov/38182033/

https://www.sciencedirect.com/science/article/abs/pii/S0009279724000012?via%3Dihub

“Cannabis sativa L., a plant historically utilized for textile fibers, oil, and animal feed, is progressively being recognized as a potential food source. This review elucidates the nutritional and functional attributes of hemp and cannabidiol (CBD) within the context of food science. Hemp is characterized by the presence of approximately 545 secondary metabolites, among which around 144 are bioactive cannabinoids of primary importance. The study looks in detail at the nutritional components of cannabis and the potential health benefits of CBD, encompassing anti-inflammatory, anxiolytic, and antipsychotic effects. The review deals with the legislation and potential applications of hemp in the food industry and with the future directions of cannabis applications as well. The paper emphasizes the need for more scientific investigation to validate the safety and efficacy of hemp components in food products, as current research suggests that CBD may have great benefits for a wide range of consumers.”

https://pubmed.ncbi.nlm.nih.gov/38138537/

https://www.mdpi.com/1420-3049/28/24/8047

“Cannabis-based therapeutics have garnered increasing attention in recent years as patients seek alternative treatments for various medical conditions. This narrative review provides a comprehensive overview of the science behind the medical use of cannabis, focusing on the medical evidence for commonly treated conditions. In addition, the review addresses the practical considerations of using cannabis as a therapeutic agent, offering insights into dosing strategies, variations in cannabinoid formulation, and individual patient responses. Precautions, adverse consequences, and drug interactions are also discussed, with a focus on patient safety and the potential risks associated with cannabis use.”

https://pubmed.ncbi.nlm.nih.gov/38145388/

https://accp1.onlinelibrary.wiley.com/doi/10.1002/jcph.2400