Physiological effects claimed for hemp seeds contained in food preparations: an update.

Abstract

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.