Biochemical constituents and health-promoting properties of garden pea (Pisum sativum L.) - A review

Pulses, including peas, have long been essential to the human diet due to their high carbohydrate, protein and other nutrient content. Recently, there has been a lot of interest in pulse consumption's health benefits beyond nutrition. The systematic review focuses on the established and potential health benefits of eating peas, Pisum sativum L. and specifically green and yellow cotyledon dry peas, often known as smooth peas or field peas. Thus, the review regarding biochemical composition, nutritional aspects and health advantages of pea will be beneficial for new researchers. The outer pod comprises around 35-40 % of the pea's weight. Globally, considerable amounts of pea residue are generated, the vast majority of which is used as animal feed. Pea pods not only offer an appropriate quality of dietary fibre, but also supply a significant amount of proteins, carbohydrates and minerals. The pea pods contain significant amounts of polyphenols, including phenolic acids such as 5-caffeoylquinic acid and flavanols such as catechin and epicatechin. Pea pods provide pharmacological advantages, including antidiabetic, hepatoprotective, Reno protective, reproductive-protective, antimicrobial and α-amylase inhibitory action. The trend towards a healthier lifestyle has raised concerns about a fibre-rich diet. The review concludes that pea pods have the potential for usage in the bakery and ready-to-eat product industries. When pea pod powder is added to food products, it has been shown to improve nutritional value and structural integrity. Additionally, suggestions for improving pea use are given in order to support the grain's growth into a useful and sustainable crop. Peas and their constituent parts can be improved further to provide more value and nourishing food materials. This study summarises the relevant literature and available data on the nutritional profile, pharmacological advantages and application in functional meals. Pea pods' prospective applications outside of the food industry have also been detailed. Despite extensive studies on the nutritional profile of garden peas, comprehensive evaluations linking specific biochemical constituents to their health-promoting effects remain limited. Further research is needed to identify bioactive compounds and elucidate their mechanisms for functional food and nutraceutical applications.