https://doi.org/10.4081/ijfs.2025.13653
Physiological effects claimed for hemp seeds contained in food preparations: an update
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Published: 31 March 2025
Food supplements are one of the most widely marketed food categories in the world. In relation to several cases of adverse effects reported due to the plant substances contained in these products, the attention of the scientific communities and public decision-makers should be directed to the physiological effects that can be attributed to these substances and that encourage their increasing sales to consumers. This is the case of the plant Cannabis sativa L. In order to evaluate the scientific validity of the physiological effects attributable to Cannabis sativa, a bibliographic search was carried out on the evidence published. This short manuscript has highlighted how, despite the presence on the market of a large number of plant substances present in food preparations, there is not always clear evidence to support the physiological effects attributed to these products. As a result, it is essential to monitor the market to safeguard the food safety of consumers worldwide.
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