Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has been suggested to be associated with a wide range of health benefits, and there has been increasing focus on its potential as a functional food. However, there have been limited literature reviews concerning the bioactive compounds, health-promoting effects, and potential applications of pea up to now. This review, therefore, summarizes the literature from the last ten years regarding the chemical composition, physicochemical properties, processing, health benefits, and potential applications of pea. Whole peas are rich in macronutrients, including proteins, starches, dietary fiber, and non-starch polysaccharides. In addition, polyphenols, especially flavonoids and phenolic acids, are important bioactive ingredients that are mainly distributed in the pea coats. Anti-nutritional factors, such as phytic acid, lectin, and trypsin inhibitors, may hinder nutrient absorption. Whole pea seeds can be processed by different techniques such as drying, milling, soaking, and cooking to improve their functional properties. In addition, physicochemical and functional properties of pea starches and pea proteins can be improved by chemical, physical, enzymatic, and combined modification methods. Owing to the multiple bioactive ingredients in peas, the pea and its products exhibit various health benefits, such as antioxidant, anti-inflammatory, antimicrobial, anti-renal fibrosis, and regulation of metabolic syndrome effects. Peas have been processed into various products such as pea beverages, germinated pea products, pea flour-incorporated products, pea-based meat alternatives, and encapsulation and packing materials. Furthermore, recommendations are also provided on how to better utilize peas to promote their development as a sustainable and functional grain. Pea and its components can be further developed into more valuable and nutritious products.

More from our Archive

• DOI: 10.3390/foods12142704 2023

  Climate Change—A Global Threat Resulting in Increasing Mycotoxin Occurrence

  Jovana Kos, Mislav Anić, Bojana Radić, Manuela Zadravec, Elizabet Janić Hajnal, Jelka Pleadin

• DOI: 10.3390/plants12132565 2023

  Nanotechnology in Food and Plant Science: Challenges and Future Prospects

  Mohammad Azam Ansari

• DOI: 10.3390/plants12132519 2023

  Synergistic Effects of Rhizobacteria and Salicylic Acid on Maize Salt-Stress Tolerance

  Qasim Ali, Maqshoof Ahmad, Muhammad Kamran, Sana Ashraf, Muhammad Shabaan, Babar Hussain Babar, Usman Zulfiqar, Fasih Ullah Haider, M. Ajmal Ali, Mohamed S Elshikh

• DOI: 10.1111/pbi.14112 2023

  MdNAC104 positively regulates apple cold tolerance via CBF‐dependent and CBF‐independent pathways

  Chuang Mei, Jie Yang, Quanlin Mei, Dongfeng Jia, Peng Yan, Beibei Feng, Aisajan Mamat, Xiaoqing Gong, Qingmei Guan, Ke Mao, Jixun Wang, Fengwang Ma

• DOI: 10.3390/plants12132469 2023

  Developing Sustainable Agriculture Systems in Medicinal and Aromatic Plant Production by Using Chitosan and Chitin-Based Biostimulants

  Wenli Sun, Mohamad Hesam Shahrajabian, Spyridon A. Petropoulos, Nazanin Shahrajabian

• DOI: 10.1111/nph.19100 2023

  Alternative splicing of <scp><i>TaHSFA6e</i></scp> modulates heat shock protein–mediated translational regulation in response to heat stress in wheat

  Jingjing Wen, Zhen Qin, Lv Sun, Yumei Zhang, Dongli Wang, Huiru Peng, Yingyin Yao, Zhaorong Hu, Zhongfu Ni, Qixin Sun, Mingming Xin

• DOI: 10.3390/horticulturae9070757 2023

  Mapping of the Susceptibility of Colombian Musaceae Lands to a Deadly Disease: Fusarium oxysporum f. sp. cubense Tropical Race 4

  Gustavo Rodríguez-Yzquierdo, Barlin O. Olivares, Oscar Silva-Escobar, Antonio González-Ulloa, Mauricio Soto-Suarez, Mónica Betancourt-Vásquez

• DOI: 10.3390/fermentation9070619 2023

  Automatic Control of Chemolithotrophic Cultivation of Cupriavidus necator: Optimization of Oxygen Supply for Enhanced Bioplastic Production

  Vera Lambauer, Alexander Permann, Zdeněk Petrášek, Vanja Subotić, Christoph Hochenauer, Regina Kratzer, Markus Reichhartinger

• DOI: 10.3390/foods12132529 2023

  Potential Beneficial Effects and Pharmacological Properties of Ergosterol, a Common Bioactive Compound in Edible Mushrooms

  Panthakarn Rangsinth, Rajasekharan Sharika, Nattaporn Pattarachotanant, Chatrawee Duangjan, Chamaiphron Wongwan, Chanin Sillapachaiyaporn, Sunita Nilkhet, Nichaporn Wongsirojkul, Anchalee Prasansuklab, Tewin Tencomnao, George Pak-Heng Leung, Siriporn Chuchawankul

• DOI: 10.1093/aobpla/plad036 2023

  Vascular variants in seed plants—a developmental perspective

  Israel L Cunha Neto