 Cold pressed hemp seed oil, H.O., is becoming more popular in the human diet due to its excellent nutritional and health benefits. However, it contains a lot of polyunsaturated fatty acids, Pufas, which can cause it to quickly degrade when exposed to light. To address this issue, filtration technology can be used to improve the oxidative stability of the oil, resulting in improved nutrition and longer shelf life. This study found that filtration significantly decreased the amount of chlorophylls present in the oil, while maintaining the same levels of other important nutrients such as total monounsaturated fatty acids, Mufas, and polyunsaturated fatty acids, Pufas. Additionally, filtration helped preserve the natural color of the oil, allowing it to be stored in clear bottles for up to 12 weeks without any significant changes in nutrition or quality. This article was offered by Vincenzo Lo Turco, Federica Latrenta, Vincenzo Nava, and others. We are article.tv, links in the description below.