Hempseed is a well-known source of highly digestible protein (edestin and albumin). It has significant amounts of all essential amino acids, bioactive compounds along with dietary fibre, vitamins and minerals. The hempseed oil extracted from the achenes of cannabis usually has more than 80% of polyunsaturated fatty acids. Particularly, it is a rich source of α-linolenic acid and linoleic acid and has been used as a replacement for fish oil. Moreover, various clinical trials carried out on hempseed oil have signified its importance as a functional food and are often used for the treatment of disorders. The moisture content present in the seed at various stages such as harvest and pressing is typically around 15 and 10%, respectively. The presence of excess moisture content during processing would favour mould growth and is a possible reason for reduced shelf life. This article covers the challenges and adverse effects associated with the use of hempseed that include long-term stability issues and toxicity. One among the significant adverse effects includes the presence of a psychoactive compound such as Δ-9-tetrahydrocannabinol (THC). Thus, the scope of this review is to highlight and focus on the significant findings that will contribute to broadening the application of hempseed for food applications and related health benefits.
