豌豆营养价值与开发利用研究进展

Analysis on the progress of nutritional value and utilization about the pea

对菜用豌豆(Pisum sativum L.)和干子粒豌豆中营养成分的研究进行了综述,详细归纳了加工因素对菜豌豆营养活性物质变化的影响,并总结了豌豆作为饲料在养殖产业中的利用价值,以及近年来其药理学特殊活性成分在人类疾病治疗中的开发应用。结合当下的研究热点和前景对开拓特色功能豌豆的研究进行了探讨和展望。

The nutritional components of the vegetable peas and dried grain were reviewed,and then the effects of processing factors on the changes of nutritive active substances in vegetable peas were summarized in detail.In this paper,the utilization value of peas as feed in the breeding industry,as well as the development of its special pharmacological active ingredients for the treatment of human diseases in recent years were also introduced.Combining with the current research hotspots,the prospective applications of the pea as a functional crop were discussed and prospected.