According to the American Agriculturist, the 2018 Farm Bill will allow hemp to be regulated by the USDA, including the labeling of American-grown hemp as certified organic; interstate hemp commerce will be legalized; financing and research opportunities will open up; hemp farmers will be guaranteed water rights; the definition of hemp will be altered to make it a non-drug commodity.
A 100-gram portion of hulled hemp seeds supplies 586 calories. They contain 5% water, 5% carbohydrates, 49% total fat, and 31% protein. Hemp seeds are notable in providing 64% of the Daily Value (DV) of protein per 100-gram serving. Hemp seeds are a rich source of dietary fiber (20% DV), B vitamins, and the dietary minerals manganese (362% DV), phosphorus (236% DV), magnesium (197% DV), zinc (104% DV), and iron (61% DV). About 73% of the energy in hempseed is in the form of fats and essential fatty acids, mainly polyunsaturated fatty acids, linoleic, oleic, and alpha-linolenic acids.
Cannabinoids are divided into three groups. The first are naturally occurring 21-carbon terpenophenolic compounds found to date solely in plants of the Cannabis genus, currently termed phytocannabinoids (Pate 1994). The best known analgesic of these is Δ9-tetrahydrocannabinol (henceforth, THC)(Figure 1), first isolated and synthesized in 1964 (Gaoni and Mechoulam 1964). In plant preparations and whole extracts, its activity is complemented by other “minor” phytocannabinoids such as cannabidiol (CBD) (Figure 1), cannabis terpenoids and flavonoids, as will be discussed subsequently.