evening primrose oils was also found to be effective in patients who have multiple
sclerosis (Rezapour-Firouzi et al. 2013).
15.5 Adverse Effects and Individual Concerns
The countries having industrial production of hemp have a regulation for the
maximum level of tetrahydrocannabinol of 0.3% so that the psychoactive effects
can be eliminated even after consumption of large quantities (Small and Marcus
2003). Owing to side effects of tetrahydrocannabinol, particularly its sleep-causing
characteristics, certain regulations were mandated in Switzerland to control the
consumption of hemp (Sarmento et al. 2015). Due to the association of hempseed
with platelet aggregation, it can also result in prolonged bleeding in case of surgical
interventions and other injuries. Also, the interaction of bioactive compounds in
hempseed with another type of drug has not been completely studied. Intake of
hempseed has been found to cause an adverse effect in individuals suffering from
diarrhoea. However, no cases of toxicological issues have been reported yet with
consumption of hempseed products (Leizer et al. 2000). Although there is a reported
case of allergic reactions caused by consumption of de-hulled hempseed meal, no
such evidences for intake of hempseed oil have been reported so far.
15.6 Food Applications
Hempseed enzymatic hydrolysates have proven effective during both in vitro and
in vivo tests as an antioxidant and antihypertensive agents. Thus, hempseed proteins
and hydrolysates have great potential to be used as prime ingredients in formulating
functional foods which can be easily incorporated in the diet. In addition, it has
considerate levels of arginine along with sulphur-rich proteins which helps in further
enhancing the nutritional value of foods (Aluko 2017). Partially defatted hempseed
flour is a valuable source of nutritional components mainly fibre content, total
unsaturated fatty acids, bioactive carbohydrates, bioactive proteins and minerals
and was found to enrich normal wheat flour with these compounds (Apostol et al.
2015a). Modern technologies have enabled the usage of waste produced from
processing of raw materials. Exploiting food industry by-products has been proved
to be beneficial with slight demerits which can be done away with additional
processing methods. The utilization of pressed hemp cake to produce highly valuable bakery products and snacks is one such example. Mechanically pressed
hempseed oil is used as salad dressing; however, due to high unsaturated fatty acid
content, it is not suitable for at high-temperature applications.
In a study, nine recipes were studied in which hempseed oil, hemp grits, hemp
flour and hemp protein added to wheat flour, or combinations thereof, were considered during evaluation (Mullerova et al. 2016). The baking test confirmed a higher
15 Hempseed (Cannabis sativa)
387
sclerosis (Rezapour-Firouzi et al. 2013).
15.5 Adverse Effects and Individual Concerns
The countries having industrial production of hemp have a regulation for the
maximum level of tetrahydrocannabinol of 0.3% so that the psychoactive effects
can be eliminated even after consumption of large quantities (Small and Marcus
2003). Owing to side effects of tetrahydrocannabinol, particularly its sleep-causing
characteristics, certain regulations were mandated in Switzerland to control the
consumption of hemp (Sarmento et al. 2015). Due to the association of hempseed
with platelet aggregation, it can also result in prolonged bleeding in case of surgical
interventions and other injuries. Also, the interaction of bioactive compounds in
hempseed with another type of drug has not been completely studied. Intake of
hempseed has been found to cause an adverse effect in individuals suffering from
diarrhoea. However, no cases of toxicological issues have been reported yet with
consumption of hempseed products (Leizer et al. 2000). Although there is a reported
case of allergic reactions caused by consumption of de-hulled hempseed meal, no
such evidences for intake of hempseed oil have been reported so far.
15.6 Food Applications
Hempseed enzymatic hydrolysates have proven effective during both in vitro and
in vivo tests as an antioxidant and antihypertensive agents. Thus, hempseed proteins
and hydrolysates have great potential to be used as prime ingredients in formulating
functional foods which can be easily incorporated in the diet. In addition, it has
considerate levels of arginine along with sulphur-rich proteins which helps in further
enhancing the nutritional value of foods (Aluko 2017). Partially defatted hempseed
flour is a valuable source of nutritional components mainly fibre content, total
unsaturated fatty acids, bioactive carbohydrates, bioactive proteins and minerals
and was found to enrich normal wheat flour with these compounds (Apostol et al.
2015a). Modern technologies have enabled the usage of waste produced from
processing of raw materials. Exploiting food industry by-products has been proved
to be beneficial with slight demerits which can be done away with additional
processing methods. The utilization of pressed hemp cake to produce highly valuable bakery products and snacks is one such example. Mechanically pressed
hempseed oil is used as salad dressing; however, due to high unsaturated fatty acid
content, it is not suitable for at high-temperature applications.
In a study, nine recipes were studied in which hempseed oil, hemp grits, hemp
flour and hemp protein added to wheat flour, or combinations thereof, were considered during evaluation (Mullerova et al. 2016). The baking test confirmed a higher
15 Hempseed (Cannabis sativa)
387