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Review

Applications of Cannabis Sativa L. in Food and Its Therapeutic Potential: From a Prohibited Drug to a Nutritional Supplement

1
National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
2
Department of Food Engineering, University of Agriculture, Faisalabad 38000, Pakistan
3
Division of Livestock Products Technology, Jammu 180009, India
4
Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland
5
Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, Poland
*
Authors to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editor: Gioacchino Calapai
Molecules 2021, 26(24), 7699; https://doi.org/10.3390/molecules26247699
Received: 16 November 2021 / Revised: 7 December 2021 / Accepted: 16 December 2021 / Published: 20 December 2021
(This article belongs to the Special Issue Industrial Hemp Chemistry and Nutraceutical Perspectives)
Hemp (Cannabis sativa L.) is a herbaceous anemophilous plant that belongs to the Cannabinaceae family. The cannabis seed (hemp) has long been utilized as a food source and is commercially important as an edible oil source. In this review, the positive and negative health effects of cannabis, the relationship between cannabis and various diseases, and the use of cannabis in various food products have been discussed. In addition, the scientific literature on the potential use of cannabis and its derivatives as a dietary supplement for the prevention and treatment of inflammatory and chronic degenerative diseases in animals and humans has been reviewed. Cannabis is being developed as a key ingredient in a variety of food items, including bakery, confectionery, beverages, dairy, fruits, vegetables, and meat. Hemp seeds are high in readily digestible proteins, lipids, polyunsaturated fatty acids (PUFA), insoluble fiber, carbs, and favorable omega-6 PUFA acid to omega-3 PUFA ratio and have high nutritional value. The antioxidants of cannabis, such as polyphenols, help with anxiety, oxidative stress, and the risk of chronic illnesses, including cancer, neurological disorders, digestive problems, and skin diseases. Cannabis has been shown to have negative health impacts on the respiratory system, driving, and psychomotor functions, and the reproductive system. Overall, the purpose of this research is to stimulate more in-depth research on cannabis’s adaptation in various foods and for the treatment of chronic illnesses. View Full-Text
Keywords: cannabis; hemp; tetrahydrocannabinol; cannabidiol; cannabis-infused foods; cannabis products cannabis; hemp; tetrahydrocannabinol; cannabidiol; cannabis-infused foods; cannabis products
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MDPI and ACS Style

Iftikhar, A.; Zafar, U.; Ahmed, W.; Shabbir, M.A.; Sameen, A.; Sahar, A.; Bhat, Z.F.; Kowalczewski, P.Ł.; Jarzębski, M.; Aadil, R.M. Applications of Cannabis Sativa L. in Food and Its Therapeutic Potential: From a Prohibited Drug to a Nutritional Supplement. Molecules 2021, 26, 7699. https://doi.org/10.3390/molecules26247699

AMA Style

Iftikhar A, Zafar U, Ahmed W, Shabbir MA, Sameen A, Sahar A, Bhat ZF, Kowalczewski PŁ, Jarzębski M, Aadil RM. Applications of Cannabis Sativa L. in Food and Its Therapeutic Potential: From a Prohibited Drug to a Nutritional Supplement. Molecules. 2021; 26(24):7699. https://doi.org/10.3390/molecules26247699

Chicago/Turabian Style

Iftikhar, Amna, Umaima Zafar, Waqar Ahmed, Muhammad Asim Shabbir, Aysha Sameen, Amna Sahar, Zuhaib F. Bhat, Przemysław Łukasz Kowalczewski, Maciej Jarzębski, and Rana Muhammad Aadil. 2021. "Applications of Cannabis Sativa L. in Food and Its Therapeutic Potential: From a Prohibited Drug to a Nutritional Supplement" Molecules 26, no. 24: 7699. https://doi.org/10.3390/molecules26247699

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