ReviewJournal of food and drug analysis2026
Benefits and risks of consuming Cannabis sativa L. in food.
Review in Journal of food and drug analysis, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cannabis sativa L. or hemp is a cosmopolitan, multi-purpose plant and area of its cultivation has been growing in recent years. Its public perception is influenced by potential to produce narcotic substances. However, hemp seed can be a valuable source of nutrients for humans and may be of particular interest in more sustainable food consumption patterns, including vegetarian and flexitarian diets. The paper presents benefits and risks of hemp seeds in case of their consumption in food. Low cannabinoids varieties are considered only. The biological activity of cannabinoids and related effects are considered out of scope of the study. Nutritional value of hemp seeds regarding content of amino acids is comparable to the value of egg whites and soya. Oil is a source of two essential fatty acids: linoleic acid and alpha-linolenic acid in a desirable ratio of 3:1. Hemp seeds are also a source of minerals, vitamins and carbohydrates, including fiber. The most characteristic hazardous properties of hemp are ability to accumulate toxic heavy metals and produce anti-nutritional substances. Breeding hemp to reduce the anti-nutritional compounds content may be promising in view of its growing popularity as a food source.
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