In vitro and in vivo biological properties of pea pods (Pisum sativum L.)

Mejri, Faiza; Khoud, Haifa Ben; Njim, Leïla; Baâti, Tarek; Selmi, Slimen; Martins, Alice; Serralheiro, Maria Luísa; Rauter, Amélia P.; Hosni, Karim

doi:10.1016/j.fbio.2019.100482

Cited by 24 publications

(18 citation statements)

References 62 publications

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“…In recent times, peapod fortified foods are considered to be functional foods as they contain a decent amount of fibres and essential minerals. Pea pods have protein denaturing property that shows anti-cholinesterase activity and anti-inflammatory effect and because of strong antidiabetic properties of pea, it shows shielding effects against various disorders like reproductive damages, alloxan-induced hepatic and renal issues (Mejri et al, 2019). Thus, it enhances enzymatic antioxidant activity, anti-inflammatory effects and inhibit lipid peroxidation which shows a positive effect on health (Mejri et al, 2019;Zhang et al, 2020).…”

Section: Pea Podsmentioning

confidence: 99%

“…Pea pods have protein denaturing property that shows anti-cholinesterase activity and anti-inflammatory effect and because of strong antidiabetic properties of pea, it shows shielding effects against various disorders like reproductive damages, alloxan-induced hepatic and renal issues (Mejri et al, 2019). Thus, it enhances enzymatic antioxidant activity, anti-inflammatory effects and inhibit lipid peroxidation which shows a positive effect on health (Mejri et al, 2019;Zhang et al, 2020). Due to its seasonal and perishable nature, peas must be subjected to preservation as it is a rich source of nutrition and highly beneficial for health (Senapati et al, 2019), and thus, it requires further processing.…”

Section: Pea Podsmentioning

confidence: 99%

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Potential health benefits of garden pea seeds and pods: A review

Kumari

Deka

2021

Legume Science

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Pea (Pisum sativum L.) is a nutritious pulse crop belonging to the leguminous family, and widely cultivated. In recent time, health and nutritional benefits of the pea and its by-products enriched with biomolecules, which have gained significant attention to the researchers and consumers. Peas are known for its pivotal nutritional value with high-quality proteins, dietary fibres, starch, carbohydrates and micronutrients including vitamins and minerals. It is also enriched with phytochemicals, antioxidants, flavonoids, tannins and other phenolic compounds under nonnutritional category. Dietary fibre extracted from its cotyledon of the cell wall, seed coats and pods proved to accelerate the gastrointestinal activity by developing intestinal microflora. Intermediate amylose maintains blood glucose level by lowering the glycaemic index and reducing starch digestibility of peas. Pea proteins derived peptides have opportunities in nutraceuticals. Furthermore, pea-derived non-α-galactooligosaccharides could mitigate the gas production by colonic bacteria during the fermentation. Anti-acetylcholinesterase (anti-AChE) was also traced in the pea pod with some antioxidant properties. The focus of this review paper is to provide a comprehensive profiling of chemical compositions and bioactives of fresh mature peas (specifically garden or field pea seeds) and by-products of pea processing (pods and peels) that sets a foundation for assessment of their health benefits. K E Y W O R D Sby-products, human health, nutritional composition, pea proteins, phenolics), a nutritious agricultural commodity belongs to the Leguminosae family, has potential to withstand freezing temperature which is widely cultivated across the globe (Kour et al., 2020;Tulbek et al., 2017). In terms of productivity, India stands as the second largest producer of green peas next to China and ranks ten among the vegetable crops. The annual global production of green pea and dry pea seeds are approximately 14.5 million tons and 22 million tons, respectively (FAOSTAT, 2019;Mondor, 2020;Senapati et al., 2019). Pea seeds are well known for its pivotal nutrients that can be differentiated in mainly soluble and insoluble fibres, proteins (tryptophan and lysine), complex carbohydrates, vitamin B, folate, minerals namely, calcium, potassium, iron but low content of saturated fat, cholesterol and sodium (Figure 1). Fresh green pea seeds contain 17-22g carbohydrates, 20-to 50-g starch, 14-to 26-g dietary fibre, 6.2-to 6.5-g protein, 0.4-g fat, 1.0-g ash per 100 g with 9-to 10-mg calcium, 3-to 5-mg sodium, 97-to 99-mg potassium per

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Section: Pea Podsmentioning

confidence: 99%

Section: Pea Podsmentioning

confidence: 99%

Potential health benefits of garden pea seeds and pods: A review

Kumari

Deka

2021

Legume Science

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“…In the present study, the antihyperglycemic and antihyperlipidemic effects of enriched chips could be attributed to the presence of putative phenolic compounds (Arya et al., 2012; Mejri et al., 2019) or beneficial polyunsaturated fatty acids especially those from the omega‐3 and/or omega‐6 series (Su et al., 2016). In this context, an earlier study showed that single administration of DHA at a dose of 500 mg/kg b.w to diabetic mice significantly reduced the blood glucose levels, and plasma free fatty acids (Shimura et al., 1997).…”

Section: Resultsmentioning

confidence: 70%

“…Serum biochemical parameters including blood glucose, aspartate aminotransferase (AST), alanine aminotransferase (ALT), lactate dehydrogenase (LDH), alkaline phosphatase (ALP), albumine, urea, creatinine, uric acid, triglycerides, total cholesterol, high‐density lipoprotein (HDL), and low‐density lipoprotein (LDL) were estimated as described previously (Mejri et al., 2019). The atherogenic index of plasma (AIP) as a predictor of cardiovascular risk was calculated as the logarithmic transformation of TG to HDL‐C ratio (Dobiásovà, 2006).…”

Section: Methodsmentioning

confidence: 99%

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Antioxidant, antidiabetic, and antihyperlipidemic activities of wheat flour‐based chips incorporated with omega‐3‐rich fish oil and artichoke powder

Benkhoud

Baâti²,

Njim

et al. 2020

J. Food Biochem.

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The global consumption of ready-to-eat food snacks is expending in the past two decades as a consequence of the radical changes of eating habits, and the shift of contemporary consumer toward snacking between meals. Although ready-to-eat snacks offer considerable market potential, several public issues in connection with their nutritional quality, and healthier attributes need to be addressed. In fact, these products are perceived as unhealthy due to their high energetic value, salt, fat content, and trans saturated fatty acids versus a low content of proteins, vitamins, and fibers (Korkerd, Wanlapa, Puttanlek, Uttapap, & Rangsardthong, 2016). Moreover, there is a growing recognition that the frequent consumption of food snacks is associated with some metabolic disorders, obesity, and cardiovascular diseases (Wang, Van der Horst, Jacquier, & Eldridge, 2016). To cope with such problems, attempts to develop new food snacks with good functional properties through the incorporation of functional ingredients such as dietary fibers, protein-rich flour, phenolic compounds, polyunsaturated fatty acids (PUFA) from algal biomass/extracts, and fish, among others, have been reported

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Antioxidant and protective effects of extra virgin olive oil incorporated with diallyl sulfide against CCl₄‐induced acute liver injury in mice

Habibi

Baâti²,

Njim

et al. 2021

Food Science & Nutrition

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Thepresentstudydelineatestheeffectsofincorporationof1%diallylsulfide(DAS)into extra virgin olive oil (EVOO) on the physico-chemical characteristics, in vitro antioxidant, and in vivo hepatoprotective properties in CCl 4 -induced acute liver injury inmice.ResultsshowedthattheDAS-richEVOOexhibitedgoodoxidativestability over one-month storage and preserved its original quality-related parameters including major components (oleic acid, linoleic acid, and palmitic acid), and minor components (tocopherols, chlorophylls and carotenoids, tyrosol, hydroxytyrosol, elenolic acid, oleuropein and its aglycone, pinoresinol, vanilic acid, cinnamic acid, ferulic acid, luteolin,apigenin,andsterols).ComparedwithEVOOorDAS,theDAS-richEVOO displayedthehighestDPPHandABTS-radicalscavengingactivitiesandshowedthe strongestcellularantioxidantactivity(CAA).Inconnectionwithitsfreeradicalscav-engingactivityandCAA,DAS-richEVOOsignificantlynormalizedtheserumALTand ASTlevelsandpreventedtheincreaseininterleukin-6inCCl 4 -intoxicated mice. The manifest anti-inflammatory and hepatoprotective effects of DAS-rich EVOO were further supported by liver histopathological examinations. Overall, the EVOO enrich-mentwithDAScouldopenupopportunitiesforthedevelopmentofnovelfunctional food with improved antioxidant and hepatoprotective properties.

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In vitro and in vivo biological properties of pea pods (Pisum sativum L.)

Cited by 24 publications

References 62 publications

Potential health benefits of garden pea seeds and pods: A review

Potential health benefits of garden pea seeds and pods: A review

Antioxidant, antidiabetic, and antihyperlipidemic activities of wheat flour‐based chips incorporated with omega‐3‐rich fish oil and artichoke powder

Antioxidant and protective effects of extra virgin olive oil incorporated with diallyl sulfide against CCl₄‐induced acute liver injury in mice

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In vitro and in vivo biological properties of pea pods (Pisum sativum L.)

Cited by 24 publications

References 62 publications

Potential health benefits of garden pea seeds and pods: A review

Potential health benefits of garden pea seeds and pods: A review

Antioxidant, antidiabetic, and antihyperlipidemic activities of wheat flour‐based chips incorporated with omega‐3‐rich fish oil and artichoke powder

Antioxidant and protective effects of extra virgin olive oil incorporated with diallyl sulfide against CCl4‐induced acute liver injury in mice

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Antioxidant and protective effects of extra virgin olive oil incorporated with diallyl sulfide against CCl₄‐induced acute liver injury in mice