Review of the health benefits of peas (Pisum sativumL.)

Abstract

Pulses, including peas, have long been important components of the human diet due to their content of starch, protein and other nutrients. More recently, the health benefits other than nutrition associated with pulse consumption have attracted much interest. The focus of the present review paper is the demonstrated and potential health benefits associated with the consumption of peas, Pisum sativum L., specifically green and yellow cotyledon dry peas, also known as smooth peas or field peas. These health benefits derive mainly from the concentration and properties of starch, protein, fibre, vitamins, minerals and phytochemicals in peas. Fibre from the seed coat and the cell walls of the cotyledon contributes to gastrointestinal function and health, and reduces the digestibility of starch in peas. The intermediate amylose content of pea starch also contributes to its lower glycaemic index and reduced starch digestibility. Pea protein, when hydrolysed, may yield peptides with bioactivities, including angiotensin I-converting enzyme inhibitor activity and antioxidant activity. The vitamin and mineral contents of peas may play important roles in the prevention of deficiency-related diseases, specifically those related to deficiencies of Se or folate. Peas contain a variety of phytochemicals once thought of only as antinutritive factors. These include polyphenolics, in coloured seed coat types in particular, which may have antioxidant and anticarcinogenic activity, saponins which may exhibit hypocholesterolaemic and anticarcinogenic activity, and galactose oligosaccharides which may exert beneficial prebiotic effects in the large intestine.

Legume Crops Phylogeny and Genetic Diversity for Science and Breeding

“…Pea protein, when hydrolyzed, may yield peptides with bioactivities, including angiotensin I-converting enzyme inhibitor activity and antioxidant activity. The vitamin and mineral contents of peas may play important roles in the prevention of deficiency-related diseases, specifically those related to deficiencies of Se or folate (Dahl et al, 2012). Peas contain a variety of phytochemicals once thought to be only anti-nutritive factors.…”

“…Peas contain a variety of phytochemicals once thought to be only anti-nutritive factors. These include polyphenolics, in colored seed coat types in particular, which may have antioxidant and anticarcinogenic activity, saponins, which may exhibit hypocholesterolaemic and anticarcinogenic activity, and galactose oligosaccharides, which may exert beneficial prebiotic effects in the large intestine (Dahl et al, 2012). Development of low-phytate cultivars has become an important objective in several crops, including pea.…”

Pulses: an overview

“…Globulins are the major storage proteins in pulse seeds constituting 35-72% of total protein and the remaining protein fraction mainly consists of albumins. Globulin proteins have higher amount of glutamine aspartic acid, arginine and lysine (Dahl et al 2012). Albumins usually have physiological role present in low amount than globulins constituting only up to 15-25% of total seed protein (Casey et al 1998;Machuca 2000).…”

Therapeutic Recognition of Nutraceuticals for Health Benefits and Economic Uplifment of Farming Community

“…Wagensteen et al, 2004 also said that vegetables reduce the chances of metabolic diseases viz., diabetes mellitus and hypercholesterolemia. (Azadbakht et al, 2012) and rich source of vitamins (Vitamin B complex) and minerals (Logendra et al, 2002 andDahl et al, 2012), they reduce oxidative stress (Esfahani et al, 2011) enhance immunity (Gibson et al, 2012), Consumption of green vegetables reduces the risk of chronic diseases like diabetes, cancer, central nervous system defects, neural tube defects (NTDs) in infants, megaloblastic anaemia and cardiovascular diseases (Adams et al, 2011;Wolfe den et al, 2012;According to Vazquez-Prieto and Miatello, 2010;Esfaham et al, 2011;Imai et al, 2012 andSun et al, 2012) Carrot beneficial health effects are potent anticancer, artery-protecting immune-modulating infection-fighting, antioxidant properties. Promote reproductive potential, relieve constipation, disease cholesterol have cooling effect, helpful in fevers acidosis constipation, high blood pressure, rheumatism, obesity (Thangam et al, 2013;Stahl andSies, 2012 andXiao et al, 2012).…”

“…Raw vegetables are generally used as salad which helps to maintain the gastrointestinal motility. Vegetables are good for health since they provide intense flavour, vivid colours and crispy rich texture to the dine menu (Xiao et al, 2012), they are helpful in weight management through controlling ginger (Ellomartine et al, 2005), they prevent constipation and enhances gastrointestinal function (Wagensteen et al, 2004), they reduce the chances of metabolic diseases viz., diabetes mellitus and hypercholestrolemia (Azadbakht et al, 2012) and rich source of vitamins (Vitamin B complex) and minerals (Logendra et al, 2002 andDahl et al, 2012), they reduce oxidative stress (Esfahani et al, 2011) and enhance immunity (Gibson et al, 2012), Consumption of green vegetables reduces the risk of chronic diseases like diabetes, cancer, central nervous system defects, neural tube defects (NTDs) in infants, megaloblastic anemia and cardiovascular diseases (Adams et al, 2011;Wolfenden et al, 2012;VazquezPrieto and Miatello, 2010;Esfaham et al, 2011;Imai et al, 2012 andSun et al, 2012). Carrot"s scientific name is Daucus carota and its beneficial health effects are potent anticancer, artery-protecting immunemodulating infection-fighting, antioxidant properties.…”