Nutraceutical potential of industrial hemp

Industrial hemp has been extensively used as a valuable source of nutrients and fibers, rather than only for its tetrahydrocannabinol (THC). Hemp seeds and flour displayed remarkable nutritional value, which is due to their content in primary metabolites such as minerals, vitamins, lipids, proteins, and carbohydrates. Although fiber and seed are hemp’s main products, there is growing interest in the valorization of hemp’s secondary metabolites, including terpenes, terpenophenols, and flavonoids, mostly accumulated into the inflorescences, which could have potential pharmacological effects. In this regard, hemp’s essential oil from inflorescences is reported to have antimicrobial activity, whereas the whole decocted plant is used at very low doses against migraine, as a pain reliever, and to prevent cognitive decline. Interest in hemp’s cultivation has deeply increased in recent years, and both commercial and academic interests are converging toward joint projects that could lead to the creation of new synergies and working opportunities at both local and international levels. An example for this is the case of middle Italy, where increasing land use dedicated to the cultivation of industrial hemp is paralleled by both public calls and private investments, which are consistent with the requalification of uncultivated lands with an environmentally friendly crop. This is surely one of the stimuli driving development of new varieties that, besides being certified for a low THC content, are sources of many hemp seed-derived foods. In this context of promising results, the production of plant material for extraction of nonpsychotropic terpenophenol cannabidiol (CBD) has increased as well. This includes the challenge to reduce the effects of genetic and environmental factors affecting the qualitative and quantitative composition of extracts from natural sources to a standardization of active ingredient production.