Phenolics of Green Pea (Pisum sativum L.) Hulls, Their Plasma and Urinary Metabolites, Bioavailability, and in Vivo Antioxidant Activities in a Rat Model

2019 ◽  
Vol 67 (43) ◽  
pp. 11955-11968 ◽  
Author(s):  
Fanghua Guo ◽  
Hua Xiong ◽  
Xiaoya Wang ◽  
Li Jiang ◽  
Ningxiang Yu ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Rat Model ◽  
Antioxidant Activities ◽  
Urinary Metabolites ◽  
Pisum Sativum L ◽  
Green Pea

Ecofriendly Synthesis of Silver Nanoparticles and Their Effects on Early Growth and Cell Division in Roots of Green Pea (Pisum sativum L.)

2019 ◽  
Vol 72 (2) ◽  
pp. 113-127
Author(s):  
May Labeeb ◽  
Abdelfattah Badr ◽  
Soliman A. Haroun ◽  
Magdy Z. Mattar ◽  
Aziza S. El-Kholy ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Cell Division ◽  
Pisum Sativum ◽  
Early Growth ◽  
Pisum Sativum L ◽  
Green Pea

Effect of the Drying Temperature on Color, Antioxidant Activity and In Vitro Digestibility of Green Pea ( Pisum sativum L.) Flour

2020 ◽  
Vol 72 (9-10) ◽  
pp. 1900228 ◽  
Author(s):  
Manolo Gonzalez ◽  
Jose Alvarez‐Ramirez ◽  
E. Jaime Vernon‐Carter ◽  
Isabel Reyes ◽  
Lurdes Alvarez‐Poblano
Keyword(s):  
Antioxidant Activity ◽  
Pisum Sativum ◽  
In Vitro Digestibility ◽  
Drying Temperature ◽  
Pisum Sativum L ◽  
Green Pea

Root Growth of Green Pea ( Pisum sativum L.) Genotypes

Crop Science ◽  
1998 ◽  
Vol 38 (6) ◽  
pp. 1445-1451 ◽  
Author(s):  
Kristian Thorup‐Kristensen
Keyword(s):  
Pisum Sativum ◽  
Root Growth ◽  
Pisum Sativum L ◽  
Green Pea

scholarly journals Phenotypic diversity of pea (Pisum sativum L.) varieties and the polyphenols, flavonoids, and antioxidant activity of their seeds

2020 ◽  
Vol 50 (5) ◽  
Author(s):  
Tianyao Zhao ◽  
Wenjin Su ◽  
Yang Qin ◽  
Liyun Wang ◽  
Yufan Kang
Keyword(s):  
Pisum Sativum ◽  
Principal Components ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Morphological Characteristics ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Pisum Sativum L ◽  
Wide Range

ABSTRACT: Pea (Pisum sativum L.) is the fourth leading legume crop in the world, and its demand is increasing. In this study, the morphological characteristics (seed shape, seed surface, seed coat color, hilum color, cotyledon color, 100-seed weight and color values), total phenolic content (TPC), total flavonoid content (TFC), 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radical scavenging capacity and ferric reducing antioxidant power (FRAP) of 75 pea cultivars were investigated. Results showed rich genetic diversity and a wide range of phenolic contents and antioxidant activities. Sixteen varieties enriched with phenolic contents and high antioxidant activities were screened out. A significant correlation was reported among color values, TPC, TFC, ABTS and FRAP. Principal component analysis (PCA) extracted four principal components with a total cumulative contribution of 81.29%. Hierarchical cluster analysis based on the four extracted principal components resulted in a dendrogram dividing the peas into three groups. In addition, dark pea seeds have potential as a functional food in addition to their traditional role in providing dietary protein and fibre. This study provided a scientific basis for the breeding of pea varieties, development of new products and improvement of pea resource utilization.

In-vivo and in-vitro synthesis of photosynthetic fructose-1,6-bisphosphatase from pea (Pisum sativum L.)

Planta ◽  
1990 ◽  
Vol 182 (3) ◽  
pp. 319-324 ◽  
Author(s):  
M. Sahrawy ◽  
A. Chueca ◽  
R. Hermoso ◽  
J. J. Lázaro ◽  
J. López Gorgé
Keyword(s):  
Pisum Sativum ◽  
In Vitro Synthesis ◽  
Pisum Sativum L ◽  
Fructose 1,6 Bisphosphatase
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