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

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Abstract

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.

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Funding

This study was supported by the National Natural Science Foundation of China [No. 31972031]; Liaoning BaiQianWan Talent Program; The key research and development project of Liaoning Province [No. 2020JH2/10200045].

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Authors and Affiliations

  1. College of Food Science and Technology, Bohai University, 19 Keji Road, Songshan New Region, Jinzhou, Liaoning, People’s Republic of China, 121013

    Jiaxin Xu, Miao Bai, Hong Song, Lina Yang, Danshi Zhu & He Liu

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  1. Jiaxin Xu
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  2. Miao Bai
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  3. Hong Song
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Contributions

Jiaxin Xu wrote the main manuscript text. He Liu had the idea for the article. Miao Bai performed the literature search. Hong Song and Lina Yang performed the data analysis. Danshi Zhu prepared figures. All authors reviewed the manuscript.

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Correspondence to He Liu.

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Xu, J., Bai, M., Song, H. et al. Hemp (Cannabis sativa subsp. sativa) Chemical Composition and the Application of Hempseeds in Food Formulations. Plant Foods Hum Nutr 77, 504–513 (2022). https://doi.org/10.1007/s11130-022-01013-x

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