Peas and pea ingredients in the human diet
Pro Research Analysisby 
Searched over 200M research papers
Consensus Meter
Peas and Pea Ingredients in the Human Diet
Nutritional Composition and Health Benefits of Peas
Peas (Pisum sativum L.) are a rich source of essential nutrients, including proteins, starches, dietary fiber, vitamins, and minerals. They are particularly valued for their high protein content, which makes them an excellent alternative to animal-based proteins . Pea protein is hypoallergenic and possesses various health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities . Additionally, the fiber in peas contributes to gastrointestinal health and reduces the digestibility of starch, which helps in maintaining a lower glycemic index.
Peas also contain bioactive compounds like polyphenolics, saponins, and galactose oligosaccharides, which exhibit antioxidant, anticarcinogenic, hypocholesterolemic, and prebiotic effects . These compounds enhance the overall health benefits of peas, making them a functional food with potential applications in preventing chronic diseases .
Functional Properties and Applications of Pea Protein
Pea protein is known for its excellent functional properties, including solubility, water- and oil-holding capacities, emulsifying, foaming, and gelling properties . These properties make pea protein a versatile ingredient in the food industry, where it is used in products such as pea beverages, meat alternatives, and bakery items . However, the application of pea protein can be limited by its poor functional performance, which can be improved through various modification methods like physical, chemical, enzymatic, and combined treatments .
Pea protein ingredients are available in different forms, including flour, concentrate, and isolate, each with varying protein content and functional characteristics . These ingredients are used in a wide range of food products, from snacks and bakery items to meat substitutes and encapsulating materials .
Processing Techniques and Their Impact on Nutrient Bioavailability
The processing of peas, including drying, milling, soaking, cooking, and fermentation, can significantly impact their nutrient content and bioavailability . For instance, lactic fermentation of pea flour has been shown to improve protein digestibility and increase the concentration of certain amino acids while reducing the content of antinutritional compounds like glucose, maltose, and raffinose. Cooking, on the other hand, can decrease the polyphenol content but does not significantly affect phytic acid concentration and phytase activity.
Allergenicity of Pea Protein
While pea protein is generally considered hypoallergenic, there are documented cases of pea allergies, and the increasing use of pea-based ingredients in processed foods may lead to a rise in pea allergies. Several allergenic proteins have been identified in peas, including vicilin (Pis s 1) and convicilin (Pis s 2), which are part of the globulin fraction. The potential cross-reactivity of pea proteins with known allergens from peanuts and soybeans necessitates further review and possibly the inclusion of peas on the lists of priority allergenic foods.
Conclusion
Peas and pea ingredients offer numerous health benefits and functional properties, making them a valuable addition to the human diet. Their high protein content, coupled with their hypoallergenic nature and bioactive compounds, positions them as a promising alternative to animal-based proteins. Advances in processing techniques continue to enhance the nutritional and functional properties of pea ingredients, expanding their applications in the food industry. However, the potential allergenicity of pea proteins warrants further investigation to ensure consumer safety.
Sources and full results
Most relevant research papers on this topic