Review of the health benefits of peas (Pisum sativum L.). (Q34295569)

1 August 2017

title

Review of the health benefits of peas (Pisum sativum L.). (English)

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1 August 2017

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Wendy J Dahl

1

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1 August 2017

Lauren M Foster

series ordinal

2

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1 August 2017

Robert T Tyler

series ordinal

3

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1 August 2017

publication date

1 August 2012

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British Journal of Nutrition

1 August 2017

published in

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1 August 2017

volume

108 Suppl 1

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1 August 2017

page(s)

S3-10

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Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes.

1 August 2017

cites work

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Consumption of dry beans, peas, and lentils could improve diet quality in the US population.

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Bioavailability of minerals in legumes

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Diets supplemented with chickpea or its main oligosaccharide component raffinose modify faecal microbial composition in healthy adults.

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The potential health benefits of legumes as a good source of dietary fibre

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Carbohydrate fractions of legumes: uses in human nutrition and potential for health

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High Molecular Weight Plant Polyphenolics (Tannins) as Biological Antioxidants.

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Legume-, fish-, or high-protein-based hypocaloric diets: effects on weight loss and mitochondrial oxidation in obese men.

21 January 2018

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Increased stool frequency occurs when finely processed pea hull fiber is added to usual foods consumed by elderly residents in long-term care

21 January 2018

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Position of the American Dietetic Association: health implications of dietary fiber

21 January 2018

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Effects on parameters of glucose homeostasis in healthy humans from ingestion of leguminous versus maize starches

21 January 2018

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Whole and fractionated yellow pea flours reduce fasting insulin and insulin resistance in hypercholesterolaemic and overweight human subjects

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Glycemic responses and sensory characteristics of whole yellow pea flour added to novel functional foods

21 January 2018

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The study on the impact of glycated pea proteins on human intestinal bacteria

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7 January 2021

Satiating effect of proteins in healthy subjects: a comparison of egg albumin, casein, gelatin, soy protein, pea protein, and wheat gluten

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A legume-based hypocaloric diet reduces proinflammatory status and improves metabolic features in overweight/obese subjects

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7 January 2021

Occurrence of phenolic compounds in the seed coat and the cotyledon of peas (Pisum sativum L.)

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7 January 2021

Propionate may mediate the hypocholesterolemic effects of certain soluble plant fibers in cholesterol-fed rats

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7 January 2021

In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars

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7 January 2021

Isolation and study of the functional properties of pea proteins

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7 January 2021

Genetic variation in pea seed globulin composition

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7 January 2021

Effect of genotype and environment on the concentrations of starch and protein in, and the physicochemical properties of starch from, field pea and fababean

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7 January 2021

Impact of glycated pea proteins on the activity of free-swimming and immobilised bacteria

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7 January 2021

Variations in Postprandial Blood Glucose Responses and Satiety after Intake of Three Types of Bread

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7 January 2021

Trace elements in Canadian field peas: a grain safety assurance perspective.

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7 January 2021

Study of the Structure and Properties of Native and Hydrothermally Processed Wild-Type, lam and r Variant Pea Starches that Affect Amylolysis of These Starches

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7 January 2021

Long-term treatment of hypercholesterolemia with dietary fiber

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https://api.crossref.org/works/10.1017/S0007114512000852

7 January 2021

10.1017/S0007114512000852

Identifiers

DOI

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1 August 2017

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