Sirangelo Tiziana M, Diretto Gianfranco, Fiore Alessia, Felletti Simona, Chenet Tatiana, Catani Martina, Spadafora Natasha Damiana
Division Biotechnologies, ENEA-Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Center, Via Anguillarese 301, 00123 Rome, Italy.
Department of Environmental and Prevention Sciences, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy.
Int J Mol Sci. 2025 May 29;26(11):5219. doi: 10.3390/ijms26115219.
Hemp ( L.) is a versatile crop that can be processed to obtain different products with multiple applications. Its seeds are a well-documented ancient source of proteins, fibers and fats, all of which possess high nutritional value. Additionally, metabolites such as flavones and phenols are present in the seeds, contributing to their antioxidant properties. Due to hemp seeds' distinctive nutritional profile, the interest in exploring the potential use in food and nutraceuticals is growing, and they can be considered an interesting and promising alternative resource for human and animal feeding. Omics studies on hemp seeds and their by-products are also being developed, and they contribute to improving our knowledge about the genome, transcriptome, proteome, metabolome/lipidome, and ionome of these sustainable food resources. This review illustrates the main nutrients and bioactive compounds of hemp seeds and explores the most relevant omics techniques and investigations related to them. It also addresses the various products derived from processing the whole seed, such as oil, dehulled seeds, hulls, flour, cakes, meals, and proteins. Moreover, this work discusses research aimed at elucidating the molecular mechanisms underlying their protein, lipid, fiber, and metabolic profile. The advantages of using omics and multi-omics approaches to highlight the nutritional values of hemp seed by-products are also discussed. In our opinion, this work represents an excellent starting point for researchers interested in studying hemp seeds as source of nutrients and bioactive compounds from a multi-level molecular perspective.
大麻（Cannabis L.）是一种用途广泛的作物，可通过加工获得具有多种用途的不同产品。其种子是有充分文献记载的蛋白质、纤维和脂肪的古老来源，所有这些都具有很高的营养价值。此外，种子中还存在黄酮类和酚类等代谢物，有助于其抗氧化特性。由于大麻种子独特的营养成分，人们对探索其在食品和营养保健品中的潜在用途的兴趣与日俱增，它们可被视为一种有趣且有前景的人类和动物饲料替代资源。关于大麻种子及其副产品的组学研究也在不断开展，这些研究有助于增进我们对这些可持续食品资源的基因组、转录组、蛋白质组、代谢组/脂质组和离子组的了解。本综述阐述了大麻种子的主要营养成分和生物活性化合物，并探讨了与之相关的最相关的组学技术和研究。它还介绍了由整粒种子加工而成的各种产品，如油、脱壳种子、外壳、面粉、蛋糕、粕和蛋白质。此外，这项工作还讨论了旨在阐明其蛋白质、脂质、纤维和代谢特征背后分子机制的研究。还讨论了使用组学和多组学方法来突出大麻籽副产品营养价值的优势。我们认为，这项工作对于有兴趣从多层次分子角度研究大麻种子作为营养和生物活性化合物来源的研究人员来说是一个很好的起点。
