Study: Hemp Essential Oil Can Inhibit Or Reduce Bacterial Growth
The hemp plant is one of the most versatile plants on earth. It has the ability to feed, to clothe, and to heal. It is estimated that the hemp plant can be used to make tens of thousands of products from paper to plastic.
For many centuries hemp was primarily associated with making rope and textiles. However, that has changed in recent years with the rise in popularity and the availability of hemp-derived oil.
Hemp oil can come in various forms, with the most common being in a liquid capsule form. The hemp plant is rich in the cannabinoid cannabidiol (CBD), and CBD has been found by numerous studies and personal experiences to help successfully treat a number of health conditions, especially epilepsy.
Essential oil made from the hemp plant appears to be able to inhibit or reduce bacterial growth, at least according to the results of a recent study.
A team of researchers in Italy recently explored the relationship between hemp oil and bacteria, especially when it comes to food products. “The essential oil extracted from these inflorescences was investigated for the antioxidant potentialities and for the terpenic profile.” the researchers stated.
The researchers went on to say, “The antibacterial activity of hemp essential oil (HEO) against some pathogenic and spoilage microorganisms isolated from food was also evaluated by determining the minimal inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC).”
“The results obtained suggest that hemp essential oil can inhibit or reduce bacterial growth, also exerting antioxidant activity, and therefore it can find an advantageous application in the food processing field.” the study’s authors concluded.
Results from this study are significant because hemp oil is likely to be used a lot in food products going forward.
Hemp oil is quickly becoming labeled as a ‘super food’ by many nutritionists, and the fact that hemp oil may be able to inhibit or reduce bacterial growth makes it an even more viable ingredient in foods than many previously thought.
