Cannabis sativa L. juice as a novel functional drink ameliorates hyperlipidemia by inhibiting lipid synthesis and oxidative stress

Hyperlipidemia is a major public health concern due to its increasing global prevalence. Hemp seed ( Cannabis sativa L. seed) is a medicinal plant that has gained attention for its potential applications under the “homology of medicine and food” framework. Previous studies suggest that hemp seed oil may alleviate hyperlipidemia by reducing serum lipid levels and oxidative stress. In this study, a new type lipid-lowering drink, C. sativa juice (CSJ), composed of hemp seeds and purified water, was developed using ultra-micro wall-breaking technology, with the aim of exploring its combined nutritional and bioactive properties. This study aimed to evaluate the nutritional profile and lipid-lowering potential of CSJ, and to explore its underlying mechanisms using network pharmacology combined with in vivo validation. High-Performance Liquid Chromatography (HPLC) was employed to analyze the constituents of CSJ. A hyperlipidemia rat model was established by feeding male rats a high-fat diet for 16 weeks, followed by CSJ intervention to evaluate the therapeutic effects. Network pharmacology analysis was conducted to predict potential mechanisms, which were subsequently validated in vivo. CSJ was found to contain alpha ( α )-linoleic acid, α -linolenic acid, cannabidiol, and proteins. CSJ significantly reduced serum total cholesterol (TC) and free fatty acid (FFA) levels, as well as liver function markers alanine aminotransferase (ALT) and aspartate aminotransferase (AST), and decreased interleukin-6 (IL-6) and tumor necrosis factor- alpha (TNF- α ), and malondialdehyde (MDA) levels, while increasing glutathione (GSH) and high-density lipoprotein cholesterol (HDL-C). No significant changes were observed in triglyceride (TG) or low-density lipoprotein (LDL-C) levels, indicating a selective effect on lipid parameters. In addition, CSJ downregulated the expression of sterol regulatory element-binding protein-1 (SREBP-1) and 3-hydroxy-3-methylglutaryl-CoA reductase (HMGCR) in liver tissue. These results indicate that the lipid-lowering effects of CSJ are likely mediated through its anti-inflammatory and antioxidative properties, potentially involving the regulation of lipid synthesis and accumulation pathways. This study reports the development of a new hemp seed beverage and provides preliminary evidence supporting its potential in lowering lipids and protecting the liver. The findings suggest that CSJ may serve as a promising candidate for further development as a functional food; however, additional research is required to confirm its efficacy and safety.