Source Of Functional Food Ingredients Research Articles

Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates

This study reports the effect of thermal pretreatment and the use of different commercial proteolytic enzymes (Protamex, Flavourzyme, Protana prime, and Alcalase) on the free amino acid content (FAA), peptide profile, and antioxidant, antidiabetic, antihypertensive, and anti-inflammatory potential (DPPH, FRAP, and ABTS assay, DPP-IV, ACE-I, and NEP inhibitory activities) of dry-cured ham bone hydrolyzates. The effect of in vitro digestion was also determined. Thermal pretreatment significantly increased the degree of hydrolysis, the FAA, and the DPP-IV and ACE-I inhibitory activities. The type of peptidase used was the most significant factor influencing antioxidant activity and neprilysin inhibitory activity. Protana prime hydrolyzates failed to inhibit DPP-IV and neprilysin enzymes and had low values of ACE-I inhibitory activity. After in vitro digestion, bioactivities kept constant in most cases or even increased in ACE-I inhibitory activity. Therefore, hydrolyzates from dry-cured ham bones could serve as a potential source of functional food ingredients for health benefits.

BIOACTIVE COMPOUNDS AND PHARMACOGNOSTIC POTENTIAL OF Tetragonia tetragonioides

In the recent years, due to the increasing resistance of pathogens to synthetic antimicrobial drugs, the use of highly active compounds from plants, which have proven their effectiveness in traditional medicine practices, is increased. Extracts of medicinal plants often contain a unique species ‒ specific combination of active ingredients that have a synergistic therapeutic effect. Therefore, the analysis of the biochemical composition of cultivated plants and the range of their potential biotechnological application is an urgent task. Aim. To summarize the information on the potential of the xerophytic plant Tetragonia tetragonioides as a source of functional food ingredients and biologically active substances that increase nonspecific organism resistance and contribute to the prevention and treatment of various diseases. Results. T. tetragonioides is a salt-tolerant and heat-resistant plant containing valuable nutrients and biologically active substances, a significant amount of vitamins, minerals, and dietary fibers. The high level of antioxidant compounds, especially flavonoids and carotenoids, helps to reduce the risk of degenerative pathologies developing associated with excessive oxidative stress. The unique complex of biologically active substances in T. tetragonioides, which includes 6-methoxyflavonols, predominantly derivatives of 6-methoxykaempferol, as well as megastigmanes and their glucosides, lignanamide, provides significant antioxidant, anti-inflammatory, antitumor, and antimicrobial activity and may be beneficial for the prevention of chronic diseases and age-related health problems. The effectiveness of T. tetragonioides has been demonstrated in animal models in the treatment of metabolic disorders such as obesity, hyperlipidemia, and hyperuricemia. Conclusions. T. tetragonioides, containing a specific complex of biologically active compounds, primarily 6-methoxyflavonols, may be a promising raw material for obtaining effective medications for the treatment and prevention of various chronic diseases and metabolic disorders.

Olive Oil Waste as a Source of Functional Food Ingredients: Assessing Polyphenolic Content and Antioxidant Activity in Olive Leaves.

Around two million tons of olive oil are produced in Europe annually, with Portugal being among the top five European olive oil-producing countries. Olive oil production results in a substantial amount of waste in the form of olive leaves. These discarded olive leaves contain valuable phenolic compounds with antioxidant, anti-inflammatory, hypoglycaemic, neuroprotective, and antiproliferative properties. Due to their richness in polyphenols with health-promoting properties, olive leaves can be considered a potential functional food ingredient. Thus, sustainable practices for reusing olive leaf waste are in demand. In this study, the polyphenolic content in olive leaves from different Portuguese locations was determined using HPLC-UV-Vis after defining the best fit-for-purpose liquid extraction strategy. The differences in the in vitro antioxidant activity in these samples were determined by several methodologies based on radical scavenging (against 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-2-picrylhydrazyl (DPPH), and peroxyl radical (ORAC)) and on reducing properties (cupric-reducing antioxidant capacity (CUPRAC), and Folin-Ciocalteu assay (FC)), to unveil the relationship between the profile and quantity of polyphenols with antioxidant mechanisms and their capacity. At last, the stability of extracted compounds upon lyophilization and exposition to surrogate biological fluids was assessed, envisioning the future incorporation of olive leaves extracted compounds in food products.

Разработка обогащенного густого йогурта

The possibility of producing thick yoghurts by adding skimmed milk powder in various concentrations and different types of garlic to fermented milk has been studied. The dose of skimmed milk powder was determined, which is necessary to ensure the structural-mechanical and organoleptic characteristics of thick yogurt. The choice of garlic as a source of functional food ingredients for the production of thick yoghurt with flavorings is substantiated. The structural-mechanical, physico-chemical and organoleptic properties most characteristic of thick yogurt were achieved with the addition of 0,5 % garlic powder.

Научное обоснование возможности использования столовой моркови как источника функциональных пищевых ингредиентов для производства рыбного паштета

В статье представлены результаты эксперимента, проведенного исследователями из ФГБОУ ВО РГАУ-МСХА имени К. А. Тимирязева и ВНИИ овощеводства – филиала ФГБНУ ФНЦО. Расширение ассортимента пищевой продукции, предназначенной для систематического употребления в составе рациона здорового населения, обеспечивается разработкой новых рецептур поликомпонентных продуктов питания. Рассматривается возможность внесения соответствующих сортов моркови в рецептуру рыбного паштета для получения продукта, обогащенного пищевыми волокнами или каротиноидами, нормируемое содержание которых позволяет обосновать его функциональную направленность. Оценка качества и безопасности сырья растительного происхождения ведет к расширению научных знаний о синергизме нутриентов и перспективах сбалансирования пищевых систем. Проведены исследования по изучению показателей качества районированных образцов отечественных сортов моркови для производства рыбного паштета с функциональными растительными ингредиентами. Приведены краткие характеристики морфологических особенностей каждого сорта моркови и определены их биохимические показатели. Экспериментальная часть была выполнена в соответствии со стандартными методами исследования в необходимой для обеспечения достоверности результатов повторности. Требования нормативно-технической документации к моркови столовой и функциональным пищевым продуктам, а также их отличительным признакам являлись базой для подтверждения показателей качества и безопасности опытных образцов. Полученные данные о количестве сухого вещества, сахаров, каротиноидов, белка, клетчатки, золы, жиров и нитратов позволили определить наиболее подходящие для обогащения продуктов питания эссенциальными нутриентами сорта моркови. Результаты проведенных исследований были подвергнуты корреляционному анализу, с целью выявления положительной и отрицательной взаимосвязи биохимических показателей, а также объективной характеристики технологических свойств сырья. Научно доказана и экспериментально подтверждена целесообразность использования корнеплодов моркови в качестве функционального ингредиента в составе обогащенных продуктов питания. The article presents the results of an experiment conducted by researchers from the Federal State Budgetary Educational Institution of Higher Education RGAU-MSHA named after K. A. Timiryazev and the All-Russian Research Institute of Vegetable Growing – Branch of the Federal State Budget Scientific Institution of the Federal Scientific and Practical Center for Education. The expansion of the range of food products intended for systematic consumption as part of the diet of a healthy population is ensured by the development of new formulations for multicomponent food products. The possibility of introducing the appropriate varieties of carrots into the formulation of fish pate is being considered to obtain a product enriched with dietary fibers or carotenoids, the normalized content of which allows substantiating its functional orientation. Assessing the quality and safety of plant-derived raw materials leads to increased scientific knowledge about nutrient synergies and the prospects for balancing food systems. Studies have been carried out to study the quality indicators of zoned samples of domestic varieties of carrots for the production of fish pate with functional herbal ingredients. Brief characteristics of the morphological features of each carrot variety are given and their biochemical parameters are determined. The experimental part was performed in accordance with standard methods in the necessary repetition to ensure the reliability of the results. The requirements of regulatory and technical documentation for table carrots and functional food products, as well as their distinctive features, were the basis for confirming the quality and safety indicators of prototypes. The obtained data on the amount of dry matter, sugars, carotenoids, protein, fiber, ash, fats and nitrates made it possible to determine the most suitable carrot varieties for enrichment with essential nutrients. The results of the conducted studies were subjected to a correlation analysis in order to identify a positive and negative relationship between biochemical indicators, as well as an objective characteristic of the technological properties of raw materials. The expediency of using carrot roots as a functional ingredient in the composition of enriched food products has been scientifically proven and experimentally confirmed.

Optimization of an Innovative Hydrothermal Processing on Prebiotic Properties of Eucheuma denticulatum, a Tropical Red Seaweed

Seaweed is a sustainable source of marine oligosaccharides that potentially could be used as a prebiotic ingredient for functional food development. The study aims to optimize the oligosaccharide preparation through thermal hydrolysis of an under-utilized red seaweed, Eucheuma denticulatum. Response surface methodology (RSM) applying Box–Behnken design (BBD) was used on three parameters including temperature (105–135 °C), hydrolysis time (15–35 min) and sulfuric acid concentration (0.05–0.2 M). Optimized fractions with good prebiotic activity were characterized using high-performance size-exclusion chromatography (HP-SEC) and Fourier transform infrared spectroscopy (FT-IR). Eucheuma denticulatum oligosaccharides fraction 1 (ED-F1) was shown to promote the growth of beneficial gut microbiota including Lactobacillus plantarum, L. casei, L. acidophilus, Bifidobacterium animalis and B. longum with the highest prebiotic activity score of 1.64 ± 0.17. The optimization studies showed that hydrolysis time was the most significant parameter for the oligosaccharides yield. Optimal hydrolysis conditions for ED-F1 were 120 °C, 21 min, 0.12 M H2SO4 with the highest yield achieved (11.15 g/100 g of dry weight). The molecular weight of ED-F1 was determined at 1025 Da while FT-IR analysis revealed the presence of sulfated oligosaccharides with similar characteristics of i-carrageenan. These findings signify the innovative method for the efficient production of seaweed derived prebiotic oligosaccharides, which could be a promising source of functional food ingredients for the development of health foods and beverages.

Gastrointestinal Digestion and Microbial Hydrolysis of Alkyl Gallates: Potential Sustained Release of Gallic Acid

Phenolipids such as alkyl gallates (A-GAs) have been approved by the food industry as non-toxic antioxidant additives, which are also regarded as an emerging source of functional food ingredients. However, comprehensive understanding of their digestive absorption is needed. Thus, the models of live mice and anaerobic fermentation were used to clarify the distribution and microbial hydrolysis characteristics of A-GAs in the gastrointestinal tract. HPLC-UV results demonstrated that A-GAs could be hydrolyzed by intestinal lipases and gut microorganisms including Lactobacillus to produce free gallic acid (GA). Through regulating the chain length of the lipid part in A-GAs, the sustained and controllable release of the GA can be easily achieved. Furthermore, A-GAs were also able to reach the colon and the cecum, which would lead to potential gastrointestinal protective effects. Therefore, A-GAs may be applied as possible ingredient for functional foods.

Phenolic profiles of Atlantic sea cucumber (Cucumaria frondosa) tentacles and their biological properties

Sea cucumber tentacles (aquapharyngeal bulb) are a rich source of biologically active compounds, including phenolics, however they are mainly discarded as processing waste. This study evaluated free, esterified, and insoluble-bound phenolics of Atlantic sea cucumber (Cucumaria frondosa) tentacles and their antioxidant activity for the first time. Biological properties such as inhibitory activities against α-glucosidase, tyrosinase, and the formation of AGEs as well as LDL-cholesterol and DNA oxidation were investigated. The antioxidant activity of the phenolic extracts was also evaluated in a fish model system. In the UHPLC-QTOF-MS/MS analysis, 31 phenolic compounds, mainly phenolic acids and flavonoids, were identified and quantified. Among them, eight compounds were detected for the first time in any species of sea cucumber. The free phenolic fraction was the major form of phenolics, mainly protocatechuic acid, p-coumaric acid, gallic acid, ellagic acid, catechin, and quercetin, exhibiting strong antioxidant and biological activities. Fresh Atlantic salmon treated with sea cucumber phenolics delayed lipid oxidation as measured by the thiobarbituric acid reactive substances (TBARS) assay. Therefore, Atlantic sea cucumber tentacles may serve as a viable source of functional food ingredients with protective antioxidant properties.

Correction: Evaluation of physicochemical characteristics, bioactive properties, drying kinetics, and rehydration of convective dried autumn olive berries as a source of functional food ingredients

Correction: Evaluation of physicochemical characteristics, bioactive properties, drying kinetics, and rehydration of convective dried autumn olive berries as a source of functional food ingredients

Evaluation of physicochemical characteristics, bioactive properties, drying kinetics, and rehydration of convective dried autumn olive berries as a source of functional food ingredients

Evaluation of physicochemical characteristics, bioactive properties, drying kinetics, and rehydration of convective dried autumn olive berries as a source of functional food ingredients

Biological, Nutritive, Functional and Healthy Potential of Date Palm Fruit (Phoenix dactylifera L.): Current Research and Future Prospects

Date palm cultivation is highly relevant, especially in the arid and semi-arid regions of the world, mainly due to the fact that it is considered an eco-efficient crop (based on its few growth requirements and the fact that it is economic and sustainable) that produces a nutritious fruit (date fruit). Recently, its implantation has rapidly spread to other areas of the world as a viable option to fight against the consequences of climate change, but also due to several health benefits associated with date fruit (pulp and seeds) which make them a potential source of functional food ingredients. This review provides detailed recent information on the nutrition, nutraceuticals and bioactive properties of date palm fruit (reinforced with in vitro and in vivo evidences) and their potential for developing novel and functional foods as a way to highlight the wide possibilities for this crop. Date fruits are rich in phytochemicals, such as phenolics, anthocyanin, carotenoids, tocopherols, phytosterols and dietary fiber, which have been linked with their biological activities (antioxidant, antibacterial, anti-inflammatory, prebiotic, anticancer and antitoxic properties) and are responsible for their use in the prevention and control of current diseases such as diabetes, cancer and gastrointestinal, cardiovascular and neurodegenerative diseases in industrialized countries.

Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties

Chickpea is a rich source of dietary protein and human health promoting phenolic bioactives and globally used as food and food ingredients in contemporary and ethnic cuisines. This makes chickpea an excellent target as source of functional food ingredients for high-value and health-focused food and nutraceutical applications. Important specific interest is targeting counter measures to health risks associated with non-communicable chronic diseases (NCDs). Therefore, beneficial lactic acid bacteria (LAB) based fermentation strategy was recruited to improve phenolic-bioactive linked antioxidant and anti-hyperglycemic properties of select chickpea varieties (Myles, CDC-Anna, Dwelley, and B-90) which were initially screened for high baseline phenolic content. Aqueous extracts of chickpea flour were fermented with Lactiplantibacillus plantarum for 72 h. Total soluble phenolic (TSP) content, specific phenolic compounds, antioxidant activity, anti-hyperglycemic property relevant α-amylase and α-glucosidase, and anti-hypertensive property relevant angiotensin-I-converting enzyme (ACE) inhibitory activities of unfermented (control), and fermented (with natural acidic pH and adjusted neutral pH) samples were analyzed using rapid in vitro assay models at 0, 24, 48, and 72 h fermentation time points. Overall, TSP content slightly decreased over time, while total antioxidant activity improved with fermentation and specifically at 24 h time point. Higher, α-amylase and α-glucosidase enzyme inhibitory activities were also observed in fermented samples with natural acidic pH. However, anti-hypertensive relevant ACE inhibitory activity was only found in unfermented samples. Therefore, results indicated that LAB-based fermentation can be targeted strategically to improve antioxidant and anti-hyperglycemic relevant functional qualities in select chickpea varieties supporting NCD-linked health-focused food ingredient applications.

Identification of antioxidant bioactive compounds as potential functional food ingredient from kebar grass (Biophytum petersianum) by metabolomic approach

Kebar grass (Biophytum petersianum) is traditionally believed as a food ingredient to increase the health of the reproductive. The specific bioactive compounds with antioxidant effect in this plant have not been reported before. The objective of this research was to identify the specific bioactive compounds as a source of functional food ingredients of Kebar grass (KG) which have antioxidant activity by using a metabolomic approach. Samples chemical profile (extract and fraction) used HPLC, followed by metabolomic analysis by OPLS. Chosen samples were isolated by TLC and then identified by UHPLC-MS/MS. Specific bioactive compounds were identified from chromatogram with putative identification by MZmine referring to online databases. The metabolomic result obtained ethyl acetate fraction (FEA) as the sample that most contributed to antioxidant activity. FEA identification result showed ten specific bioactive compounds that are thought to contribute to antioxidant agents. Two of the compounds were identified as caffeic acid and cassiaoccidentalin A, while the other eight compounds have not been identified. The finding of cassiaoccidentalin A in KG is a novel finding and can be used as a specific marker for petersianum species of Biophytum genus and as a source of functional food ingredients as antioxidant agents to improve reproductive health.

Gut microbiota and metabolic changes towards improved gut health with supplementation of Woodfordia fruticosa, a medicinal plant: An in vitro study

Woodfordia fruticosa flowers are used as an important component in various fermentation-based traditional medicinal formulations for the treatment of gastrointestinal ailments. In the study, extract of flowers (WfE) was evaluated for its gut microbiota (GM) modulatory properties using in vitro fermentation experiments. WfE supplementation (0.5 and 1 mg/mL) led to significant changes in GM composition by increasing beneficial populations (8–44%) of genus Bifidobacterium, Akkermansia and Lactobacillus while decreasing pathogenic forms (35–91%) such as Bacteroides, Parabacteroides and Alistipes. Functional pathway prediction indicated upregulation of gluco-related metabolism, vitamin production, decrease in insulin resistance and lipopolysaccharide biosynthesis. Metabolomics (1H NMR) revealed significant increase in butyric acid (≥48%) and other SCFAs (17–49%) and glycerylphosphorylcholine (55–85%), with decrease in trimethylamine (4–9%), and trimethylamine oxide (31–38%). Results indicated WfE to be a novel source of functional food ingredient/ supplement and its potential application in an unexplored area of “food phytoceuticals” for maintenance of gut homeostasis. Industrial relevanceMedicinal plants with a long history of use in the treatment of gastrointestinal diseases could be novel sources of functional food ingredients that can have application in gut health. WfE was effective in modifying the gut microbial environment constructively by increasing beneficial microbial populations, suppressing opportunistic pathogenic forms, and also generating key metabolites associated with gut protective functions. WfE has potential industrial application as a functional food ingredient/supplement particularly in decreasing pathogenic populations reported to be involved in manifestation of inflammation, IBD, IBS, and metabolic syndrome.

Prospects of Maize (Corn) Wet Milling By-Products as a Source of Functional Food Ingredients and Nutraceuticals.

SUMMARYMaize (corn) consists of germ, endosperm and pericarp, with different chemical compositions. During wet milling, the maize is disintegrated into the main product starch and by-products, including maize germ, maize fibre and maize gluten (the technical term for maize/corn endosperm-specific proteins and not the same as wheat gluten). These by-products are used as low-value animal feed products. The maize germ contains high amounts of tocols and phospholipids, the maize gluten is rich in carotenoids and the maize fibre fraction is rich in phytosterols and complex carbohydrates. Each by-product has a potential to serve as a precursor in the manufacture of functional food ingredients or nutraceuticals that have antioxidant, anti-inflammatory, hypocholesterolaemic, hypolipidaemic and hypoglycaemic properties. These food ingredients/nutraceuticals can be obtained through physical, chemical or enzymatic processes. Some nutraceuticals and food ingredients with market potential include maize/corn fibre gum, oil, arabinoxylans and xylooligosaccharides from maize fibre; maize germ oil and phospholipid ester from maize germ; and carotenoids and oligopeptides from maize gluten. This review focuses on current and prospective research into the use of maize germ, maize fibre and maize gluten in the production of potentially high-quality food ingredients or nutraceuticals.

Enzymatic extraction improves intracellular protein recovery from the industrial carrageenan seaweed Eucheuma denticulatum revealed by quantitative, subcellular protein profiling: A high potential source of functional food ingredients

Seaweeds are regarded as a sustainable source of food protein, but protein extraction is severely impaired by the complex extracellular matrix. In this work, we investigated the protein-level effects of enzymatic extraction upstream of carrageenan extraction for the industrial red seaweed Eucheuma denticulatum. Combination of quantitative proteomics and bioinformatic prediction of subcellular localization was shown to have immense potential for process evaluation; even in the case of poorly annotated species such as E. denticulatum. Applying cell wall degrading enzymes markedly improved the relative recovery of intracellular proteins compared to treatment with proteolytic enzymes or no enzymatic treatment. Moreover, results suggest that proteomics data may prove useful for characterizing amino acid composition and that length-normalization is a viable approach for relative protein quantification in non-specific analysis. Importantly, the extracts were abundant in proteins, which contained both previously verified and novel, potential bioactive peptides, highlighting their potential for application as functional food ingredients.

Chlorella as a Source of Functional Food Ingredients: Short review

Chlorella is a well-known unicellular green algae species. It is considered as an important functional food due to thecomposition of bioactive compounds such as polyunsaturated fatty acids (PUFAs), polysaccharides, photosynthetic pigments, and phenolic compounds. These compounds have various possible therapeutic effects in the human body, such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-cancer, anti-coagulant, anti-viral, and anti-enzymatic. This review highlights the importance and function of bioactive compounds from Chlorellaand its potency as a source of functional food ingredients.

Fatty acid composition, enzyme inhibitory effect, antioxidant and anticancer activity of extract from Saponaria prostrata WILLD. subsp. anatolica HEDGE

This study attempts to evaluate the antioxidant, enzyme inhibitory, and anticancer properties as well as fatty acid compositions of endemic Saponaria prostrata WILLD. subsp. anatolica HEDGE. The gas chromatography-mass spectrometry (GC–MS) was used to determine the fatty acid content of methanol: dichloromethane extract from S. prostrata subsp. anatolica (SPA). Enzymatic activity was measured against acetylcholinesterase, butyrylcholinesterase and α-glucosidase. DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity and Ferric reducing antioxidant power assay (FRAP) were conducted to antioxidant properties. The anticancer effect of SPA on human MCF-7 breast cancer and human HCT116 colorectal cancer cell line was evaluated by WST-1 cell viability assay, colony formation assay and wound healing assay. In addition, human VEGF Elisa method was used to determine the anti-angiogenic effect, and the quantitative real-time PCR (qRT-PCR) method on p53, Bax and Bcl-2 mRNA levels were used to evaluate apoptosis. While high amounts of palmitic acid (40.8%), linoleic acid (17.75%) and α-linolenic acid (16.84%) were detected in the SPA, the total amount of unsaturated fatty acid (51.34%) was higher than the total amount of saturated fatty acid (48.66%). SPA displayed the most promising acetylcholinesterase (AChE), butyrylcholinesterase (BuChE) and α-glycosidase (AG) inhibitory activities (AChE: IC50: 18.03 µg/mL, BuChE: IC50: 44.24 µg/mL and AG: IC50: 210.85 µg/mL). The half maximum inhibitory concentration (IC50) of SPA in MCF-7 and HCT116 cells was determined as 259.79 µg/mL and 97.24 µg/mL, respectively. In addition, it was determined that SPA suppresses colony formation and wound closure, and suppresses angiogenesis as well as triggering apoptosis at a significant level. It is true that endemic S. prostrata subsp. anatolica is a potential source of functional food ingredients, but more analytical and in vivo experiments are needed to explore further secondary metabolite diversity and pharmacological properties.

The Quality and Microbiological Stability of Quinoa-enriched Wheat Bread

Quinoa flour has high nutritional qualities and is a promising source of functional food ingredients for baked goods. Quinoa was successfully used for enriching wheat bread by domestic and foreign researchers. However, increasing the concentration of quinoa flour decreases the volume yield of wheat bread. This study ultimately aims to increase the organoleptic and structural indexes and the microbiological stability of bread enriched by 17% quinoa flour and 2% wheat protein isolate. We compared the qualities of bread baked using different traditional methods: direct method, indirect method (sponge and dough), and direct method with lactic acid bacteria starter added (LABs from now onward). Compared to other methods, the LABs method decreased the fermentation time, increased air pocket formation, and shaped stability. The addition of LABs starter to the direct quinoa-enriched bread baking method increased the microbiological stability, decreased the staling speed, and reduced rope spoilage risk.

Hempseeds (Cannabis spp.) as a source of functional food ingredients, prebiotics and phytosterols

The history of agriculture gives evidence that hemp have been cultivated by farmers near the northern border of agriculture for seed and oil. Nowadays, hemp is a focus of interest as a source of prebiotics and functional food ingredients. This study was aimed at the evaluation of physiologically active metabolomic compounds in the seed of thirty-three Cannabis spp. accessions, representing industrial dual-purpose (fiber and seed), universal, breeding materials used for food, ruderal and recreational landraces grown the Northwest of Russia. Amounts of polyunsaturated fatty acids, polysaccharides, polyhydric alcohols, phytosterols and phytol in seeds were measured. The maximum of linoleic acid reached 4379.41 mg 100 g-1, linolenic acid 427.72, oleic acid 1711.19, polysaccharides 13111.28, polyhydric alcohols 2138.38, and sitosterol 79.36. Ruderal hemp was found abundant in phytol (3.46 mg 100 g-1). The food seed/oil material contained the maximum of campesterol and sitosterol. The evaluated hemp accessions may be used as sources of physiologically active and safe ingredients of healthy food and phytosterols as well as in breeding programs to develop hempseed cultivars.