- Title
- Potential applications of hemp (Cannabis sativa L.) extracts and their phytochemicals as functional ingredients in food and medicinal supplements: a narrative review
- Creator
- AL Ubeed, Hebah M. S.; Brennan, Charles S.; Schanknecht, Ellen; Alsherbiny, Muhammad A.; Saifullah, Md; Nguyen, Kien; Vuong, Quan V.
- Relation
- International Journal of Food Science & Technology Vol. 57, Issue 12, p. 7542-7555
- Publisher Link
- http://dx.doi.org/10.1111/ijfs.16116
- Publisher
- Wiley-Blackwell
- Resource Type
- journal article
- Date
- 2022
- Description
- Edible hemp products or superfood refers to Cannabis sativa or industrial hemp. In general, hemp is a rich source of functional metabolites, such as tetrahydrocannabinol (THC), cannabidiol (CBD), and other cannabinoids. Hemp has been widely used in food products, such as bread, cookies, meatballs, energy bars, cooking oil, snacks, and crackers. Hemp has been used for development of cosmetics and supplements. However, the use of hemp is far below its potential because of major challenges such as non-cost-effective extraction and isolation, stability and toxicity of the extracts, and legislation related to the use of the extracts. This narrative review comprehensively analyses major phytochemicals in hemp and hemp extracts, and also discusses the most common challenges in applications of hemp-derived phytochemicals and hemp extracts in food and pharmaceutical products like stability, toxicity, legal limitations, isolation/extraction and purification. In addition, this review outlines current applications of hemp extracts and proposes future trends for utilising hemp phytochemicals and extracts in food, cosmetic and pharmaceutical products to increase applications of hemp extracts and their phytochemicals for health benefits.
- Subject
- Cannabis sativa; dietary consumption; industry hemp; pharmaceutical products; phytochemicals
- Identifier
- http://hdl.handle.net/1959.13/1490076
- Identifier
- uon:52834
- Identifier
- ISSN:0950-5423
- Rights
- © 2022 Institute of Food Science and Technology This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs licence (https://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial reproduction and distribution of the work, in any medium, provided the original work is not altered or transformed in any way, and that the work is properly cited. For commercial re-use, please contact reprints@oup.com for reprints and translation rights for reprints. All other permissions can be obtained through our RightsLink service via the Permissions link on the article page on our site—for further information please contact journals.permissions@oup.com
- Language
- eng
- Full Text
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