Ameliorative effects of hempseed (Cannabis sativa) against hypercholesterolemia associated cardiovascular changes
Naveen Kaushal1, Shallu Dhadwal2, Parminder Kaur3Affiliationsexpand
PMID: 31668458
DOI: 10.1016/j.numecd.2019.09.006
Abstract
Background and aim: Hypercholesterolemia (HC) is a major risk factor for cardiovascular (CV) diseases, that are the major cause of mortality worldwide. Free radicals mediated oxidative stress is a critical player in HC-associated pathophysiological insults including atherosclerosis. Unwanted side effects associated with statins, COX-2 inhibitors, and other synthetic drugs limit their use. Thus, modulation of oxidative stress during HC using green pharmaceuticals seems an appropriate approach against deleterious CV consequences without noticeable side-effect. In this regard, owing to an abundance of proteins, fiber and optimal ratios of omega 6 PUFA: omega-3 PUFA in Hempseed (HS), we aim to exploit its anti-inflammatory and antioxidant properties to ameliorate HC- associated CV effects.
Methods and results: Comparing the antioxidant capacity of protein and lipid fractions of HS using ABTS and DPPH assays, HS was supplemented to high-fat diets (HFD) induced hypercholesterolemic wistar rats. After treatment schedules, lipid profiles, histological and ultrastructural investigations, gene and protein expressions of inflammatory markers, markers of oxidative stress were studied and correlated with biophysical parameters such as ECG and impedance/conductance across the aorta. HS demonstrating in vitro free radical scavenging activity, ameliorated the signs of HC as seen with improved lipid profiles, aortic tissue damage and ECG patterns compared to HFD groups. HS administration also relieved the COX-2 mediated inflammation, which correlated well with the improved redox status in the tissue.
Conclusions: Current study evidently demonstrates that the anti-hypercholesterolemic effects of HS are mediated through redox-sensitive modulation of inflammatory pathways.
Hempseed ( Cannabis sativa) lipid fractions alleviate high-fat diet-induced fatty liver disease through regulation of inflammation and oxidative stress
Naveen Kaushal1, Megha Gupta1, Era Kulshreshtha1Affiliationsexpand
PMID: 32685737
PMCID: PMC7358726
DOI: 10.1016/j.heliyon.2020.e04422
Free PMC article
Abstract
Diet and lifestyle-induced dysregulated lipid metabolism have been implicated in fatty liver disease. Chronic redox modulation and hepatic inflammation are key pathological mediators and hallmarks of fatty liver disease associated liver steatosis and steatohepatitis. In this context, owing to the beneficial phytochemical properties such as optimal omega-6: omega-3 PUFA ratio of hempseed, we aimed to explore its potential anti-inflammatory and antioxidant properties against high-fat diet (HFD)-induced experimental model of fatty liver disease. The hempseed lipid fractions (HEMP) were prepared and their ameliorating effects on HFD induced morphological changes, lipid profiles, liver function markers (LFT), markers of oxidative stress and inflammation were studied. Results indicated that HEMP administration to hypercholesterolemic rats resolved the morphological, histopathological, and biochemical indicators of fatty liver diseases. Further, the mechanistic evidence revealed that these hepatoprotective effects of HEMP are mediated through inhibition of oxidative stress and inflammatory mediators such as Cox-2, hPGDS, mPGES, IL-4, TNF-α and sEH. In conclusion, current study suggests the plausible antioxidant and anti-inflammatory role of HEMP in alleviating pathophysiological conditions including fatty liver disease, where oxidative stress and inflammation are key mediators.
[Initial study of Hemp seeds protein on antifatigue and the immunomodulation effects in mice]
[Article in Chinese]Yongjin Li1, Ruiyue Yang, Xuefeng Hu, Zhu Long, et alAffiliationsexpand
Abstract
Objective: To study the effects of Hemp seeds protein (HSP) on antifatigue and immunnomodulation effect in mice.
Methods: Female ICR mice at the ages of 6-8 weeks were administered with the HSP for 4 weeks at the dose of 1.32, 2.64 and 7.92 g/kg bw. After four weeks' treatment, the mice swimming time and some hiochemistry indexes were tested, such as blood lactic acid, BUN and hepatic glycogen, as well as the ratio of spleen and thymus organs index, the capacities of lymphocyte proliferation induced by ConA, DTH response, IgM-PFC number, the level of serum HC50, the indexes of the chicken red blood cells phagocytosis and the clearance rate of carbon particles were detected, and the ratio of CD4+ T helper (Th) cell in spleen were determined by the flow cytometer.
Results: In comparison with the control group, the HSP could improve the the swimming time and contents of liver hepatin distinctly, and reduced the contents of blood lactic acid. Then the capacities of lymphocyte proliferation induced by ConA, DTH response, IgM-PFC number, the level of serum HC50, the indexes of the clearance rate of carbon particles and the ratio of CD4+ T helper (Th) cell in spleen increased.
The cardiac and haemostatic effects of dietary hempseed
Delfin Rodriguez-Leyva1, Grant N PierceAffiliationsexpand
PMID: 20409317
PMCID: PMC2868018
DOI: 10.1186/1743-7075-7-32
Free PMC article
Abstract
Despite its use in our diet for hundreds of years, hempseed has surprisingly little research published on its physiological effects. This may have been in the past because the psychotropic properties wrongly attributed to hemp would complicate any conclusions obtained through its study. Hemp has a botanical relationship to drug/medicinal varieties of Cannabis. However, hempseed no longer contains psychotropic action and instead may provide significant health benefits. Hempseed has an excellent content of omega-3 and omega-6 fatty acids. These compounds have beneficial effects on our cardiovascular health. Recent studies, mostly in animals, have examined the effects of these fatty acids and dietary hempseed itself on platelet aggregation, ischemic heart disease and other aspects of our cardiovascular health. The purpose of this article is to review the latest developments in this rapidly emerging research field with a focus on the cardiac and vascular effects of dietary hempseed.
Production, digestibility and allergenicity of hemp (Cannabis sativa L.) protein isolates
Gianfranco Mamone1, Gianluca Picariello1, Alessia Ramondo2, Maria Adalgisa Nicolai2, Pasquale Ferranti3Affiliationsexpand
PMID: 30599980
DOI: 10.1016/j.foodres.2018.09.017
Abstract
Hemp (Cannabis sativa L.), traditionally cultivated for industrial use and harvested for fibers and seeds, has raised much interest as a sustainable crop in the last years. Recently, hemp seeds and derived oil have started to be used in a variety of food products. Hemp-based food products are considered less allergenic than those from other edible seeds, although this statement has never been experimentally verified. In this study high purity grade hemp flour (HF) and hemp protein isolate (HPI) were obtained through a fast and cheap process starting from defatted hemp cakes, a residue of hempseed oil extraction. HPI resulted enriched at nearly 86% protein, mainly constituted by the storage protein edestin (accounting for 70% total protein). In vitro protein digestibility was determined using a static model of gastrointestinal digestion (GID), which included a final step with purified brush border membrane (BBM) enzyme preparations. HF and HPI showed a high degree of digestibility. The survival of potential bioactive and/or allergenic peptide sequences in digests was investigated by peptidomic analysis. Only a limited number of sequences survived GID. Among them, fragments from 12 seed proteins. These fragments were precursors of sequences with potential bioactive peptides, which might justify the bioactivity of HPI hydrolysates, reported in previous studies. More importantly, all known hemp allergens, including the major thaumatin-like protein and LTP, were entirely eliminated by the HPI production process, neither fragments of the proteins were present after GID. These data support the use of HPI as an ingredient for hypoallergenic foods.
