“Muscle atrophy induced by prolonged inactivity (disuse), including denervation-induced atrophy, is accompanied by oxidative stress, inflammation, and dysregulated protein turnover, yet no effective pharmacological therapy is currently available.

Cannabidiol (CBD), a non-psychoactive phytocannabinoid derived from Cannabis sativa, has been reported to exhibit anti-inflammatory and antioxidant properties; however, its potential involvement in disuse-related muscle atrophy has not been fully characterized.

In this study, to evaluate the potential effects of CBD on disuse-related muscle atrophy, we employed both in vivo and in vitro models. A mouse model of sciatic nerve resection-induced muscle atrophy was used for the in vivo experiments, while C2C12 myotubes were utilized for the in vitro analyses.

In the denervated mouse model, CBD attenuated the decrease in muscle mass in the tibialis anterior and gastrocnemius muscles, as well as the decline in treadmill running performance. CBD also reduced oxidative stress and suppressed the denervation-induced upregulation of Atrogin-1 and muscle RING-finger 1 (MuRF1) proteins, as well as tumor necrosis factor-α (TNF-α) mRNA.

Furthermore, CBD partially restored the decreased mitochondrial markers observed following denervation. In vitro, CBD similarly suppressed MuRF1 and Atrogin-1 protein levels and TNF-α mRNA expression in C2C12 myotubes.

These findings suggest that CBD is associated with protective effects against disuse-related muscle atrophy, accompanied by reductions in oxidative stress markers, alterations in proteolytic pathways, and changes in mitochondrial-related markers.

This study highlights a previously underexplored biological effect of a natural phytocannabinoid and supports further investigation of CBD as a potential supportive strategy for disuse-related muscle wasting.”

https://pubmed.ncbi.nlm.nih.gov/42161484

https://www.jstage.jst.go.jp/article/bpb/49/5/49_b26-00020/_article

“Replacing polyethylene terephthalate (PET) remains a sustainability challenge because few bio-based materials match PET’s combination of low cost, high glass transition temperature (T_g), and stretch processability needed for industrial film, packaging, and bottle production.

Since PET is produced on a massive scale, multiple polymers from different renewable feedstocks will likely be necessary to significantly cut emissions linked to the global PET market. Polyethylene furanoate (PEF) is a promising alternative with similar properties, but its monomers come from food-derived sugars, connecting production to food crop supply chains and land use while requiring several chemical conversion steps that add to carbon emissions. Therefore, finding additional alternatives from non-food feedstocks is important for diversifying renewable supply options.

Here, we introduce polycannabidiol carbonate (pCBDC), a 92% bio-based thermoplastic synthesized from cannabidiol (CBD) extracted from hemp biomass, serving as a non-food, renewable, PET-like engineering plastic. pCBDC exhibits high molecular weight, high T_g, excellent stretch processability, and high strength. We also establish processing-structure-property relationships that offer guidelines for future industrial manufacturing.”

“This work demonstrates that CBD, a non-food aromatic compound extracted from hemp, can be used directly as a monomer without chemical modification to create a polymer with PET-like T_g, mechanical strength, and processability, providing a complementary pathway to PEF to reduce emissions from PET-scale materials.”

“This work presents pCBDC as a bio-based thermoplastic derived from hemp-based CBD, emphasizing its potential as a sustainable alternative to petroleum-based engineering polymers.”

“These results position pCBDC as a potential alternative to PET, polystyrene (PS), and poly(methyl methacrylate) (PMMA).”

https://www.cell.com/chem-circularity/fulltext/S3051-2948(26)00014-9

“This study evaluated the effects of dietary inclusion of cold- and hot-processed hempseed meal (HSM) on performance, egg quality, yolk fatty acid composition, and blood biochemical parameters in laying hens.

A total of 150 Super Nick hens (37 weeks old) were allocated to three dietary treatments with five replicates of eight birds each for 16 weeks: control (0 % HSM), 15 % cold-processed HSM (60 °C), and 15 % hot-processed HSM (120 °C). Performance traits, egg production and quality indices, yolk color, fatty acid composition (gas chromatography), and serum biochemical variables were analyzed. Data were subjected to one-way ANOVA after testing assumptions, and differences among means were considered significant at P < 0.05.

Final body weight and feed intake were unaffected (P > 0.05), whereas feed conversion ratio improved in the cold-processed HSM group compared with the control (P = 0.03).

Both HSM diets increased hen-day egg production (P = 0.01) and yolk pigmentation (Roche score and b*; P < 0.01). Hot-processed HSM increased eggshell weight, ratio, and thickness (P < 0.05), while internal egg quality traits were unchanged (P > 0.05). Yolk linoleic (C18:2n6c) and α-linolenic (C18:3n3) acids increased and oleic acid (C18:1n9c) decreased in HSM-fed groups (P < 0.05). Serum triglycerides were reduced in hens fed hot-processed HSM (P = 0.04), whereas creatinine, AST, and ALT were not affected (P > 0.05).

In conclusion, dietary inclusion of 15 % hempseed meal improves feed efficiency, egg production, shell quality, and yolk fatty acid enrichment without adverse physiological effects, with processing temperature influencing the magnitude of responses.”

https://pubmed.ncbi.nlm.nih.gov/41850065

“Hemp (Cannabis sativa L.) is an annual plant that belongs to the Cannabaceae family. Hemp is used in many areas including medicine, cellulose, cosmetics, oil industry and animal feed.”

“Dietary inclusion of hempseed meal—especially in cold-processed form—can enhance feed efficiency, egg production, eggshell quality, and yolk fatty acid composition in laying hens without negatively affecting internal egg quality or blood biochemical. Additionally, hot-processed hempseed meal contributes to lower serum triglyceride levels, supporting its role in promoting healthier lipid metabolism.”

https://www.sciencedirect.com/science/article/pii/S0032579126003196?via%3Dihub

“Despite the potential of Cannabis bibenzyls to remedy acute and chronic inflammation, their relative scarcity, in planta, has hindered applications for them in mainstream therapeutic efforts.

Here, we describe the biocatalytic synthesis of cannabistilbene I (1), a prototypical Cannabis bibenzyl, and demonstrate its utility as an anti-inflammatory agent.

A Cannabis O-methyltransferase (CsOMT1) was first identified that catalyzes the 3-hydroxymethylation of dihydroresveratrol (2) to produce pinobistilbene (3). Structural characterization of CsOMT1 revealed that the substrate-binding pocket requires the ethyl bridge on 2 to twist with a dihedral angle of -110°, thereby explaining why less flexible aromatics such as stilbenes serve as poor enzymatic substrates.

Next, a prenyltransferase (CloQ) from the Gram-positive bacterium Streptomyces was shown to prenylate the 3′-position of the B-ring on 3 into 1. Using these two enzymes, a cell-free method was then developed to synthesize 1 and the compound was shown to inhibit both microsomal prostaglandin E2 synthase-1 and 5-lipoxygenase enzyme activity, in vitro, more effectively than the leading commercially available inhibitors.

Together, these results establish a platform for producing cannabistilbene I (1) that circumvents the challenges of traditional “chemical synthesis”, and which is amenable to produce similar value-added compounds that are not easily accessible from nature.”

https://pubmed.ncbi.nlm.nih.gov/42139234

“The widespread use of Cannabis sativa as a natural product therapeutic has been well documented since time immemorial.”

“In this study, we hereby add cannabistilbene I (1) to this list of prenylated aromatics from C. sativa that act as “dual-acting inhibitors” of the pro-inflammatory pathway. Strikingly, in our in vitro assays, cannabistilbene I (1) was ∼3× and ∼20× more potent than the leading commercially available inhibitors of mPGES-1 and 5-LOX, respectively.”

https://pubs.acs.org/doi/10.1021/acs.jnatprod.6c00318

“Hemp seeds (Cannabis sativa L.) have received considerable attention due to their nutrient and phytochemical content. However, while the nutritional and functional profile of whole hemp seeds has been adequately described in the literature, these aspects have not been investigated for hulled seeds, especially germinated hemp seeds.

Therefore, the aim of this work was to explore the nutritional and functional profile of hulled seeds (DH) and germinated seeds (GH), compared to whole hemp seeds (WH), to elucidate their potential to be considered as viable alternatives for the food industry and animal feed.

The proximal composition, concentration of antinutritional compounds, amino acid profile (AA), fatty acid profile (FA), tocopherol and phenolic content, and antioxidant activity were determined. Protein quality was assessed after in vitro digestibility was determined, and lipid quality indices were calculated.

Compared to WH, hulled seeds had a higher content of crude protein (33.78% vs. 25.14%), crude fat (48.13% vs. 31.46%) and metabolizable energy (23.43 MJ kg-1 vs. 13.75 MJ kg-1), as well as the best in vitro protein digestibility (86.73% vs. 78.34%), which also ensured the best IVPDCAAS (in vitro protein digestibility corrected amino acid score) value.

Seed germination resulted in a significant increase in protein, fiber and minerals, as well as in the content of antioxidant compounds, responsible for the higher antioxidant activity compared to WH and DH.

In conclusion, hulling or germination improves the nutritional and functional profile of hemp seeds, confirming their potential for use in various emerging food matrices or in animal feed.”

https://pubmed.ncbi.nlm.nih.gov/42099769

“In the context of the growing interest in plant-based protein diets, our results suggest that hulled or germinated hemp seeds have the potential to serve as sustainable sources of protein and bioactive compounds (omega-3 and antioxidants).”

https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2026.1825902/full