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    Peas, natural resources for a sustainable future: a multifaceted review of nutritional, health, environmental, and market perspectives
    (Frontiers Media SA, 2026) Nikolic, Nada Cujic; Mutavski, Zorana; Savikin, Katarina; Zivkovic, Jelena; Pavlovic, Suzana; Jones, Petra; Copperstone, Claire; Aytar, Erdi Can; Aydin, Betul; Van Bavegem, Evelien; Kunili, Ibrahim Ender; Ozmen, Ozge; Kusumler, Aylin Seylam; Unal, Derya Ozalp; Gunduz, Selin; Lara, Szymon Wojciech; Akin, Meleksen; Orahovac, Amil; Balazs, Balint; Milesevic, Jelena; Sirbu, Alexandrina; Negrao, Sonia; Knez, Marija
    The pea (Pisum sativum L.) is an emerging pillar in plant-based nutrition and sustainable food systems due to its high-quality proteins, diverse bioactive compounds, and agroecological benefits. This review provides an updated synthesis of the nutritional composition, health-promoting properties, and environmental relevance of peas, emphasizing recent scientific findings. Pea seeds typically contain 20%-40% protein, 45%-55% starch, and 10%-15% dietary fiber, alongside essential micronutrients such as vitamin C (40-60 mg/100 g), folate (60-70 mu g/100 g), vitamin K (30-45 mu g/100 g), iron (1.5-2.0 mg/100 g), and manganese (0.4-0.6 mg/100 g). Their storage proteins, primarily legumin and vicilin, offer high digestibility and amino acid profiles compatible with human requirements, supporting their rapidly growing use in protein isolates and meat- and dairy-alternative products. Peas represent a valuable source of phenolic acids, flavonoids, and saponins, which contribute to notable antioxidant (50-120 mu mol Trolox/g) and anti-inflammatory activities demonstrated in preclinical studies. Compared with other legumes, peas exhibit a lower glycemic index (35-45), making them suitable for metabolic health applications. Agronomically, pea cultivation enhances soil fertility through biological nitrogen fixation (up to 150 kg N/ha), supporting reduced fertilizer inputs and improved crop rotation performance, aligning with circular economy and climate-resilience strategies. Despite these advantages, global consumption and breeding innovation remain insufficient to meet the rising demand for alternative proteins. Future opportunities include improving protein extraction technologies, valorizing processing side-streams, and exploring underutilized phytochemicals to strengthen the nutritional and sustainability profile of pea-based food systems.
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    Rye (Secale cereale L.) revisited-nutritional composition, functional benefits, and role in sustainable diets
    (Frontiers Media SA, 2025) Zadeike, Daiva; Copperstone, Claire; Aleksandrova, Olha; Unal, Derya Ozalp; Savikin, Katarina; Zivkovic, Jelena; Guzel, Mustafa; Kalkan Yildirim, Hatice; Kunili, Ibrahim Ender; Ivanova, Teodora; Ozmen, Ozge; Bantis, Filippos; Milesevic, Jelena; Balazs, Balint; Negrao, Sonia; Knez, Marija
    Rye (Secale cereale L.) is increasingly recognized as a sustainable cereal with significant nutritional, ecological, and economic potential. While previous studies have highlighted its dietary fiber (DF), bioactive compounds, and associated health benefits, this review provides an updated synthesis that integrates recent findings on rye's role in human health, food security, and sustainability. In particular, it emphasizes novel evidence on rye's functional properties, its potential contributions to plant-based dietary strategies, and its economic and social relevance. By consolidating current knowledge and outlining future directions for product development and dietary innovation, this work offers a fresh perspective that extends beyond earlier 0 reviews focused on rye.