Potential of phytochemicals Cannabis sativa L. in the food industry

The purpose of the study is to summarize scientific data to substantiate the use of processed products of Cannabis sativa L. as potential sources of biologically active substances in functional and specialized food systems. Objectives: to analyze hemp phytochemicals, characterize proteins, fats, vitamins and minerals of hemp processing products; to show the effectiveness of using hemp products in medicine in the treatment and prevention of diseases; to assess the possibility of the biopotential of hemp processing products as promising raw materials in functional product technologies. The novelty of research is the generalization and systematization of scientific data on bioactive properties to further substantiate the use of hemp phytochemicals in the food industry. A search of foreign sources over the past 10 years was carried out in electronic scientific databases Google Scholar, Pub Med, Science Direct, Elibrary.ru, Scopus. To study scientific data on the problem, methods of systematization, analysis and generalization were used. The results of studies of hemp phytochemicals are presented, proteins, fats, vitamins and minerals of hemp processing products are characterized; data are presented on the results of studying the influence of biologically active substances of cannabis in in vitro and in vivo models. The effectiveness of using hemp processing products in medicine in the treatment and prevention of a number of diseases has been shown. The possibility of the biopotential of hemp processing products as promising raw materials in functional product technologies has been assessed. The need to comply with regulatory requirements and identify indicators to identify the functional focus when adding hemp to food products has been established to ensure the safety of their use in food products.