Research Progress of Efficacy Components and Physiological Activity of Pea

Pea is one of the main edible legume crops in China with high nutritional value. Pea is rich in carbohydrates, proteins, vitamins, minerals and other nutrients, but also contain peptides, dietary fiber, trypsin inhibitors, phenols, plant lectins, and other functional ingredients, with antibacterial, antioxidant, Anti-cancer, lower blood pressure, hypoglycemia, immune regulation and other physiological activities. At present, pea is mainly used as high protein and low energy food for human consumption, and industrial production is mainly concentrated in the processing of pea starch and protein, while ignoring the development and utilization of other functional components make the economic value of peas not fully reflected. In this article, the extraction method, physiological activity and its application in food industry of pea were summarized. In order to provide scientific reference for the application of pea in industry and the development and research of functional food.