|
|
Food use of cannabis seeds and its importance in the rational human nutrition
OSINKOVÁ, Radka
Cannabis Sativa L. has been widely used since time immemorial in various areas, from medicine, textile industry and paper production to manufacturing of ropes or bowstrings. Thanks to its adaptability and wide usage, it has gradually spread all over the world. In the past, hempseed was a common part of the menu, mainly for the poorer population. This work addresses the potential for using hempseed in food industry, predominantly for prevention of various types of maladies, from inflammations or skin problems to diseases of affluence such as cardiovascular illnesses or cancer. Amongst the main beneficial ingredients in these one-seed pods we find, in dependence on the conditions in which they are grown and on the differences in varieties, approximately 25 % protein, 28 % carbohydrates, 6 % minerals a 35 % high-quality oil. There is a good content of vitamins E, C, B1, B2, B3 a B6 and minerals phosphorus, potassium, magnesium, sulphur, calcium, iron and zinc as well as proteins globulin edestin (65 %) and albumin (33 %), which contain nutritionally significant amounts of all essential amino acids indispensable for human health. Hempseed has plant oil of the highest quality containing 80 % unsaturated fatty acids and only about 10 % saturated fatty acids. The fatty acids n-6:n-3, gama-linoleic (50 70 %) and afla-linolenic (15:25 %) represent the ideal-for-humanorganism ratio 3:1 and increase its nutritional value. The seeds are also a good source of n-6 unsaturated fatty acid linolenic (1 - 6 %), which can be helpful for treatment of multiple sclerosis or the ADHD syndrome. The variety of hemp seed product has been steadily increasing with oils, flours, muesli bars, chocolate bars, pasta, or hemp-seed drinks serving as examples.
|
guest ::
