Peas, natural resources for a sustainable future: a multifaceted review of nutritional, health, environmental, and market perspectives

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dc.authoridMutavski, Zorana/0000-0002-6998-0292
dc.contributor.authorNikolic, Nada Cujic
dc.contributor.authorMutavski, Zorana
dc.contributor.authorSavikin, Katarina
dc.contributor.authorZivkovic, Jelena
dc.contributor.authorPavlovic, Suzana
dc.contributor.authorJones, Petra
dc.contributor.authorCopperstone, Claire
dc.contributor.authorAytar, Erdi Can
dc.contributor.authorAydin, Betul
dc.contributor.authorVan Bavegem, Evelien
dc.contributor.authorKunili, Ibrahim Ender
dc.contributor.authorOzmen, Ozge
dc.contributor.authorKusumler, Aylin Seylam
dc.contributor.authorUnal, Derya Ozalp
dc.contributor.authorGunduz, Selin
dc.contributor.authorLara, Szymon Wojciech
dc.contributor.authorAkin, Meleksen
dc.contributor.authorOrahovac, Amil
dc.contributor.authorBalazs, Balint
dc.contributor.authorMilesevic, Jelena
dc.contributor.authorSirbu, Alexandrina
dc.contributor.authorNegrao, Sonia
dc.contributor.authorKnez, Marija
dc.date.accessioned2026-02-27T07:33:41Z
dc.date.available2026-02-27T07:33:41Z
dc.date.issued2026
dc.description.abstractThe 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.
dc.description.sponsorshipCOST Action DIVERSICROP [CA22146]; COST (European Cooperation in Science and Technology); COST Action [CA22146-Harnessing]; Ministry of Science, Technological Development, and Innovation, Republic of Serbia [451-03-136/2025-03/200015, 451-03-136/2025-03/200003]
dc.description.sponsorshipThe author(s) declare that financial support was received for the research and/or publication of this article. This research was funded by COST Action DIVERSICROP (CA22146), supported by COST (European Cooperation in Science and Technology). COST Action CA22146-Harnessing the potential of underutilized crops to promote sustainable food production. This research was supported by the Ministry of Science, Technological Development, and Innovation, Republic of Serbia (Grants No. 451-03-136/2025-03/200015 and 451-03-136/2025-03/200003).
dc.identifier.doi10.3389/fnut.2025.1703760
dc.identifier.issn2296-861X
dc.identifier.pmid41601880
dc.identifier.urihttp://dx.doi.org/10.3389/fnut.2025.1703760
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4674
dc.identifier.volume12
dc.identifier.wosWOS:001668568700001
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherFrontiers Media SA
dc.relation.ispartofFrontiers In Nutrition
dc.relation.publicationcategoryMakale - Uluslararas� Hakemli Dergi - Kurum ��retim Eleman�
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20260302
dc.subjectPisum sativum L.
dc.subjectpeas
dc.subjectsustainable food systems
dc.subjectnutritional composition
dc.subjectbioactive compounds
dc.subjecthealth-promoting properties
dc.subjectlegume sustainability
dc.subjectantinutritional
dc.titlePeas, natural resources for a sustainable future: a multifaceted review of nutritional, health, environmental, and market perspectives
dc.typeReview

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