The scientific literature attributes Hemp Sativa L. to the qualities of a real super, as we have seen. We focus now on the virtues of hemp flour, for the nutrition and health of humans and animals.
Hemp flour, protein at will
Hemp flour is obtained from the residue of squeezing the oil from the seeds. It differs from other flours due to its high levels of protein and digestible fiber of high biological value. In addition to having an appreciable content of fats – especially polyunsaturated fats (PUFA, Polyunsaturated fatty acids) – and carbohydrates. And it is rich in phenolic compounds, vitamins, minerals, and phytosterols (prebiotic fiber).
Protein isolates from hemp flour contain, among other things, bioactive peptides capable of reducing the neuroinflammatory state. With unmatched prerogatives, in view of the formulation of functional and nutraceutical products. sports food, protein bars, and meal replacements for weight reduction can be made, thanks to Hemp Sativa L., in vegetarian and vegan (as well as gluten-free) versions. as well as ready-to-eat food and edible food films.
Hemp flour, Omega-3, and polyphenols
Hemp – along with seaweed, flaxseed, and chia – is one of the few vegetable sources of Omega-3 fatty acids. These, like essential amino acids, are not synthesized by the body and therefore must be introduced through the diet. In adequate amounts, for cardiovascular and mental health, as well as for the immune system. Omega-3 is also contained in hemp in an optimal ratio with Omega-6.
Polyphenols of which Hemp Sativa L. is also rich are in turn a key ingredient for human and animal health. (6) With proven beneficial effects, as seen, in modulating the immune system and some essential enzymes. The reduction of cholesterol absorption, cancer prevention, mitigation of inflammatory states, and neurodegenerative diseases.
Some substances present in hemp seed as in legumes have shown a positive effect against diabetes, cancer, and cardiovascular diseases. Beyond their qualification as anti-nutritional factors (e.g. trypsin inhibitors, digestive enzymes). Therefore, research and development are focused on how to improve digestibility.
Industrial applications
Toasting raw flour was found to be useful in increasing the nutritional and health properties of hemp. The addition of both flours in the cookie formulation showed a significant increase in protein and unsaturated fat contents, polyphenols, and antioxidant activity. Without compromising good sensory acceptability.
Promising applications have also been tested in the production of both fresh and dried pasta. Also in this case with appreciable results in the nutritional profiles of pasta, which thanks to the addition of hemp flour can be offered as a complete and balanced food. With an increase in protein, fiber, and micronutrient values. In addition to the natural introduction of Omega3 and polyphenols. For more insights and further information about Hemp, check out oklahoma dispensaries for further info.
gluten-free applications
The absence of gluten in hemp flour offers a valuable perspective for the development of foods for people obliged to follow a gluten-free diet. In cases of celiac disease and allergies to gluten-containing cereals, it is in fact easy to encounter nutritional deficiencies, as highlighted by Harvard University. With special attention to proteins, fibers, and micronutrients that hemp can help to integrate.
