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Chemical composition and nutraceutical properties of hempseed: an ancient food with actual functional value

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Citation

Crescente, G., Piccolella, S., Esposito, A., Scognamiglio, M., Fiorentino, A., & Pacifico, S. (2018). Chemical composition and nutraceutical properties of hempseed: an ancient food with actual functional value. Phytochemistry Reviews, 17(4), 733-749. doi:10.1007/s11101-018-9556-2.


Cite as: https://hdl.handle.net/21.11116/0000-0002-EA07-F
Abstract
The seeds of hemp (Cannabis sativa L.)
have been an important source of nutrition for thousands of years in Chinese and European cultures
but, nowadays, in spite of the multiple clinical
evidence, which highlights their huge health-promoting
properties, people are still unaware about their
nutritional as well as nutraceutical benefits. Indeed,
the extraordinary richness of essential polyunsaturated
fatty acids is odds with oxidative stability of hemp
seed by-products. This is the reason for which
different and innovative extractive strategies are daily
employed, as well as the preservation of antioxidant
hemp seed phenols and polyphenols is claimed as a
key issue to pursue. Recent insights into the phenol
and cannabinoid baggage of hemp seed highlight it is
an inestimable source of health promoting ingredients.
This review aims to provide a detailed and updated
background for research on seeds of this niche crop, pointing out the chemistry and bioactivity of their phytochemicals