Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
100 12 |
Ultima descărcare din IBN: 2024-06-18 13:41 |
SM ISO690:2012 CAPCANARI, Tatiana, BOAGHE, Eugenia, NEGOIŢA, Cătălina. Hemp (Cannabis sativa L.) seeds nutritional aspects and food production perspectives: a review. In: Food Systems, 2024, vol. 7, pp. 52-58. ISSN 2618-9771. DOI: https://doi.org/10.21323/2618-9771-2024-7-1-52-58 |
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Food Systems | ||||||
Volumul 7 / 2024 / ISSN 2618-9771 /ISSNe 2618-7272 | ||||||
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DOI:https://doi.org/10.21323/2618-9771-2024-7-1-52-58 | ||||||
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This review is devoted to an analysis of the hemp (Cannabis sativa L.) seeds’ nutritional aspects and food production perspec-tives, that can become a valuable source of multifunctional components for functional food production. Cannabis sativa L. is a multipurpose crop with low-environmental impact traditionally cultivated in Western cultures for fiber production. The propagation of synthetic fibers and the production of intoxicating drugs from certain narcotic strains resulted in the banning of its cultivation. Thus, culturing the varieties that are widely known as „industrial hemp“ has only been practiced for the past two decades. Hemp (Cannabis sativa L.) is grown not only for its economic importance but also for the seeds’ nutritional value. Hemp seeds consists of 25–35% lipids with perfectly balanced fatty acids (FAs); 20–25% proteins, which are easy to digest and contain all essential amino acids; 20–30% carbohydrates, mainly dietary fiber; and vitamins and minerals. Besides its nutritional value, hempseed is also rich in antioxidants and bioactive compounds such as bioactive peptides, polyphenols with high free radicals scavenging activity, and cannabinoids. Therefore, this study reviews the scientific knowledge about Cannabis sativa L. seeds and their progressive aspects of cultivation, functional and therapeutic potential, and its use in functional food production. |
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Cuvinte-cheie culture, Economy, Food, functional properties, nutritional value |
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