Industrial hempseed extract mitigates high-fat diet–induced oxidative stress, neuroinflammation, and improves memory impairment in mouse

This study compared the nutritional composition and bioactive components of Korean and Canadian hempseeds and evaluated the effectiveness of Korean hempseed extract (KHSE) in mitigating high-fat-diet-induced oxidative stress, neuroinflammation, and memory impairment in mice. The Canadian hempseed (CHS) showed a higher carbohydrate content (2.6 g/100 g) than the Korean hempseed (KHS) (2.0 g/100 g). CHS also contained a higher protein concentration (36.3 g/100 g) compared to 34.2 g/100 g in KHS and pronounced ash content (4.8 g/100 g) relative to 3.7 g/100 g in KHS. In terms of amino acids, KHS exhibited higher glutamic acid levels (151.6 mg/100 g crude protein), whereas CHS was richer in alanine (13.3 mg/100 g crude protein). The Canadian hempseed extract (CHSE) had a higher total phenolic content (54.67 ± 5.01 mg GAE/g) than KHSE (15.45 ± 11.08 mg GAE/g). KHSE significantly attenuated oxidative stress and expression of neuroinflammatory cytokines induced by high-fat diet in mice. KHSE also improved memory performance in mice after 15 weeks of supplementation. These findings suggest that hempseed could serve not only as a nutrient-rich food but also as a potent antioxidant source capable of preventing cognitive impairment associated with metabolic disorders.