Bioactive Properties and Food Applications of Cannabis sativa and Applications of Its Molecular Modeling

Bioactive Properties and Food Applications of Cannabis sativa and Applications of Its Molecular Modeling

Sefa Celik, Elif Cakir, Alev Er
Copyright: © 2023 |Pages: 14
DOI: 10.4018/978-1-6684-5718-4.ch007
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Abstract

In addition to being the oldest cultivated plant from past to present as a raw material source, Cannabis sativa L. is a strategically characteristic plant used for food, medicine, cosmetics, and pharmacological purposes. Molecular modeling is an important means for elucidating molecular structures and plays an important role in the design and development of new pharmaceuticals. This chapter includes the beneficial properties of the primary and secondary metabolites contained in cannabis such as foaming, emulsifying, gelling, film formation; antioxidant, antimicrobial activities and bakery products by means of their superior nutritional values, snack products, dairy products, processed meat products, in beverages such as coffees, teas, soda and functional food ingredients in many other areas of the food industry, nutritional supplements, usability in the development of new food formulations on hemp and molecular modeling studies on constituents of cannabis sativa.
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Nutritional Properties Of Cannabis

In particular, hemp proteins have high nutritional value quality with their essential amino acid content (Callaway, 2004; Shen et al., 2021). It has been determined that hemp seeds contain 25-35% fatty acids, 20-25% protein, 20-30% carbohydrates, 10-15% fiber and trace amounts of minerals, amino acids containing good amount of sulphur in terms of protein structure with high nutritional value and all nine essential amino acids in an appropriate ratio with very high arginine and glutamic acid (Callaway, 2004).

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