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Gulzar Ahmad Nayik
Amir Gull Editors
Antioxidants in
Vegetables and
Nuts - Properties
and Health
Benefits
Antioxidants in Vegetables and Nuts -
Properties and Health Benefits
Gulzar Ahmad Nayik • Amir Gull
Editors
Antioxidants in Vegetables
and Nuts - Properties and
Health Benefits
Editors
Gulzar Ahmad Nayik Amir Gull
Department of Food Science & Department of Food Science
Technology & Technology
Government Degree College University of Kashmir
Shopian, Jammu and Kashmir, India Srinagar, Jammu and Kashmir, India
ISBN 978-981-15-7469-6 ISBN 978-981-15-7470-2 (eBook)

https://doi.org/10.1007/978-981-15-7470-2
# Springer Nature Singapore Pte Ltd. 2020

This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part
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information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar
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The use of general descriptive names, registered names, trademarks, service marks, etc. in this
publication does not imply, even in the absence of a specific statement, that such names are exempt
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The publisher, the authors, and the editors are safe to assume that the advice and information in this book
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This Springer imprint is published by the registered company Springer Nature Singapore Pte Ltd.
The registered company address is: 152 Beach Road, #21-01/04 Gateway East, Singapore 189721,
Singapore
This book is dedicated to my late
grandparents & great grandfather
Hakeem Mohammad Ismail Damsaaz
Preface
The production and consumption of vegetables have expanded dramatically in the

last decade primarily due to presence of high amount of vitamins, minerals, dietary
fiber, and phytochemicals. Vegetables make up a major portion of the humans diet
and are critical for good health. Higher vegetable consumption reduces the risk of
diseases from diabetes to osteoporosis to diseases of the gastrointestinal tract,
cardiovascular diseases, autoimmune diseases, and cancer. Nuts are nutrient-dense
foods with complex matrices rich in unsaturated fats, high-quality protein, fiber,
minerals, tocopherols, phytosterols, and phenolic compounds. Various chronic
diseases like hypertension, cancer, inflammation, oxidative stress, blood pressure,
coronary heart disease, etc., are positively influenced by nut consumption. Studies
have proved that people who avoid vegetable and nut consumption or consume in
very little are indeed at increased risk of these diseases. Therefore, interest in the
health benefits of vegetable and nut consumption is increasing.
In order to improve vegetable and nut consumption, it is necessary to know and
understand their nutritional and nutraceutical profile. This book provides a compre-
hensive knowledge about the nutritional and nutraceutical profile of a wide range of
popularly consumed vegetables and nuts.
The editors have designed this book for college students, university scholars,
researchers, food scientists, olericulturists, dieticians, and agricultural scientists.
Members of vegetable and nut processing industries, horticultural departments,
and other agricultural departments will also find the comprehensive information
relevant to their work.
Shopian, Jammu and Kashmir, India Gulzar Ahmad Nayik

Srinagar, Jammu and Kashmir, India Amir Gull
vii
Contents
Part I Vegetables
1 Pea . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Jasmeet Kour, Gulzar Ahmad Nayik, Raees ul Haq, Naveen Anand,
Mohammed Shafiq Alam, Breetha Ramaiyan, Renu Sharma,
Nowsheen Nazir, and Swapan Banerjee
2 Lotus (Nelumbo nucifera Gaertn) . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Anu Pandita and Deepu Pandita
3 Beetroot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Deepu Pandita, Anu Pandita, Ramachandra Reddy Pamuru,
and Gulzar Ahmad Nayik
4 Lemongrass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Jyoti Gaba, Garima Bhardwaj, and Ajay Sharma
5 Pumpkin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105
Imen Tlili, Hela Chikh Rouhou, Riadh Ilahy, Emna Jedidi,
Rym Bouhlel, Leila Romdhane, Samir Ghannem,
Marcello Salvatore Lenucci, Mohammed Wasim Siddiqui,
Thouraya R’him, and Chafik Hdider
6 Tinda (Praecitrullus fistulosus) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
Renu Sharma, Jasmeet Kour, Gulzar Ahmad Nayik,
Mohammed Shafiq Alam, and Naveen Anand
7 Turnip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143
Mohd Aaqib Sheikh, Nadira Anjum, Amir Gull,
and Charanjiv Singh Saini
8 Spinach (Spinacia oleracea L.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 159
Breetha Ramaiyan, Jasmeet Kour, Gulzar Ahmad Nayik,
Naveen Anand, and Mohammed Shafiq Alam
ix
x Contents
9 Bitter Gourd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175

Bisma Jan, Qurat ul eain Hyder Rizvi, Rafeeya Shams,
Aamir Hussain Dar, Anurag Singh, and Shafat Ahmad Khan
10 Tomato (Solanum Lycopersicon) . . . . . . . . . . . . . . . . . . . . . . . . . . . 191
Amarjeet Kumar, Varun Kumar, Amir Gull, and Gulzar Ahmad Nayik
11 Radish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 209
Arashdeep Singh, Savita Sharma, and Dolly
12 Dandelion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 237
Jasmeet Kour, Renu Sharma, Gulzar Ahmad Nayik, Breetha
Ramaiyan, Sajad Ahmad Sofi, Mohammed Shafiq Alam,
and Naveen Anand
13 Drum Stick (Moringa oleifera) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 249
Varun Kumar, Amarjeet Kumar, Gulzar Ahmad Nayik,
and Syed Mansha Rafiq
14 Mushroom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 265
Insha Zahoor, Nadira Anjum, Ishfaq Hamid Dar, and Shafaq Javid
15 Yam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 291
Ajay Singh, Ramandeep Kaur, Pradyuman Kumar, and Anju Tanwar
16 Leek (Allium ampeloprasum L.) . . . . . . . . . . . . . . . . . . . . . . . . . . . 309
Prashant Ashok Shelke, Syed Mansha Rafiq, Chavan Bhavesh,
Syed Insha Rafiq, Patange Swapnil, and Rafiya Mushtaq
17 Cucumber (Cucumis sativus L.) . . . . . . . . . . . . . . . . . . . . . . . . . . . 333
Vinita Sharma, Loveleen Sharma, and Kawaljit Singh Sandhu
18 Taro (Colocasia esculenta) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 341
Seema Sharma, Romee Jan, Ramandeep Kaur, and Charanjit S. Riar
Part II Nuts
19 Coconut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 357
Mamta Thakur, Kirty Pant, and Vikas Nanda
20 Walnut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 385
Vidisha Tomer, Ashwani Kumar, Kritika Gupta, Swati Shukla,
and Shafiya Rafiq
21 Almond . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 423
Antima Gupta, Rajan Sharma, and Savita Sharma
22 Water Chestnut (Trapa natans) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 453
Sourav Garg, Noorul Anisha Anvar Hussain, Irshaan Syed,
Niveditha Asaithambi, and Sristi Mundhada
Contents xi
23 Horse Chestnut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 467

Syed Insha Rafiq, Khalid Muzaffar, and Syed Mansha Rafiq
24 Sweet Chestnut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 477
Touseef Ahmed Wani, Idrees Ahmed Wani, Rahiya Rayees,
and F. A. Masoodi
25 Pistachio . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 489
Reshu Rajput, Amarjeet Kaur, and Gulzar Ahmad Nayik
26 Peanut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 509
Hradesh Rajput, Deepika Goswami, and Gulzar Ahmad Nayik
27 Raisin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 523
R. Thiruchelvi, P. Jayashree, Gulzar Ahmad Nayik, Amir Gull,
Tehmeena Ahad, Mamta Thakur, Tajamul Rouf Shah,
Mohd Amir Paray, and Raees ul Haq
28 Cashew Nut (Anacardium occidentale) . . . . . . . . . . . . . . . . . . . . . . 539
Javid Ahmad Malik and Monika Bhadauria
29 Hazelnut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 559
Idrees Ahmed Wani, Aneesa Ayoub, Naseer Ahmad Bhat,
Aamir Hussain Dar, and Amir Gull
Editors and Contributors
About the Editors
Gulzar Ahmad Nayik is currently working as Assistant Professor (Cont.) at the

Department of Food Science & Technology, Govt. Degree College, Shopian, J&K,
India. He completed his Masters Degree in Food Technology at IUST, Awantipora,
India and his PhD at SLIET, Punjab, India. He has published over 40 peer-reviewed
research / review papers, several book chapters, and one textbook. Dr. Nayik was
shortlisted twice for the prestigious INSPIRE-Faculty Award in 2017 and in 2018
from INSA New Delhi. Dr. Nayik was nominated for India’s prestigious National
Award (INSA Medal for Young Scientists-2019-20). Dr. Nayik is also an Editor,
Associate Editor, Assistant Editor & Reviewer for many journals, and a member of
various associations like WASET, AFSTI, IFERP, IAJC, ASR, ACSE etc. He is a
recipient of the Top Peer Reviewer Award 2019 from Web of Sciences.
Amir Gull is currently working as a Senior Research Fellow at the Department of

Food Science & Technology, University of Kashmir, Srinagar, J&K, India. He
completed his Masters Degree in Food Technology at Islamic University of Science
& Technology, Awantipora, J&K, India and his PhD at Sant Longowal Institute of
Engineering & Technology, Longowal, Sangrur, Punjab, India. Dr. Gull has
published many peer-reviewed research papers and review papers in reputed
journals, together with several book chapters. Dr. Gull’s main research activities
include developing functional food products from millets. In addition to serving as
an editorial board member and reviewer for several journals, he is an active member
of the Association of Food Scientists and Technologists India. He is also a recipient
of the MANF from UGC India.
Contributors
Tehmeena Ahad Department of Food Science & Technology, University of

Kashmir, Srinagar, Jammu and Kashmir, India
xiii
xiv Editors and Contributors
Mohammed Shafiq Alam Department of Processing and Food Engineering,

Punjab Agricultural University, Ludhiana, Punjab, India
Naveen Anand Government Degree College, Ramban, Jammu and Kashmir, India
Noorul Anisha Anvar Hussain Department of Food Science and Technology,
IIFPT, Thanjavur, Tamilnadu, India
Nadia Anjum Division of Food Science and Technology, Sher-e- Kashmir Uni-
versity of Agriculture Sciences and Technology, Jammu, Jammu and Kashmir, India
Nadira Anjum Division of Food Science and Technology, SKUAST Jammu,
Jammu, Jammu and Kashmir, India
Aneesa Ayoub Department of Food Science & Technology, University of
Monika Bhadauria Toxicology and Pharmacology Laboratory, Department of
Zoology, Guru Ghasidas Vishwavidyalaya, Bilaspur, Chhattisgarh, India
Garima Bhardwaj Department of Chemistry, Sant Longowal Institute of Engi-
neering and Technology, Sangrur, Punjab, India
Naseer Ahmad Bhat Department of Food Science & Technology, University of
Chavan Bhavesh National Dairy Research Institute, Karnal, Haryana, India
Rym Bouhlel Laboratory of Horticulture, National Agricultural Research Institute
of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
Aamir Hussain Dar Department of Food Technology, Islamic University of Sci-
ence and Technology, Pulwama, Jammu and Kashmir, India
Ishfaq Hamid Dar Department of Post-Harvest Engineering & Technology, Fac-
ulty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pradesh,
India
Dolly Department of Food Science and Technology, Punjab Agricultural Univer-
sity, Ludhiana, Punjab, India
Jyoti Gaba Department of Chemistry, Punjab Agricultural University, Ludhiana,
Punjab, India
Sourav Garg Department of Food Process Engineering, National Institute of
Technology Rourkela, Rourkela, Odisha, India
Samir Ghannem Laboratory of Horticulture, National Agricultural Research Insti-
tute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
Deepika Goswami Food Grains and Oilseeds Processing Division, ICAR-
CIPHET, Ludhiana, Punjab, India
Editors and Contributors xv
Amir Gull Department of Food Science & Technology, University of Kashmir,

Srinagar, Jammu and Kashmir, India
Antima Gupta Department of Food Science and Technology, Punjab Agricultural
University, Ludhiana, Punjab, India
Kritika Gupta Department of Nutrition and Hospitality Management, The Univer-
sity of Mississippi, Oxford, MS, USA
Raees ul Haq Department of Food Engineering and Technology, Sant Longowal
Institute of Engineering and Technology, Sangrur, Punjab, India
Chafik Hdider Laboratory of Horticulture, National Agricultural Research Insti-
Riadh Ilahy Laboratory of Horticulture, National Agricultural Research Institute of
Tunisia (INRAT), University of Carthage, Tunis, Tunisia
Bisma Jan Department of Food Technology School of interdisciplinary Sciences,
Jamia Hamdard University, New Delhi, Delhi, India
Romee Jan Department of Food Science & Technology, University of Kashmir,
Shafaq Javid Division of Food Science and Technology, SKUAST, Jammu,
Jammu and Kashmir, India
P. Jayashree Department of Bio-Engineering, School of Engineering, Vels Insti-
tute of Science, Technology and Advanced Studies, Chennai, Tamil Nadu, India
Emna Jedidi Laboratory of Horticulture, National Agricultural Research Institute
of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
Amarjeet Kaur Department of Food Science and Technology, Punjab Agricultural
Ramandeep Kaur Department of Food Science & Technology, Punjab Agricul-
ture University, Ludhiana, Punjab, India
Department of Food Technology, Eternal University, Sirmour, Himachal Pradesh,
India
Shafat Ahmad Khan Department of Food Technology, Islamic University of
Science and Technology, Awantipora, Jammu and Kashmir, India
Jasmeet Kour Department of Food Engineering and Technology, Sant Longowal
Amarjeet Kumar Department of Home Science, Rohtas Mahila College, Sasaram,
Bihar, India
Ashwani Kumar Department of Food Technology and Nutrition, Lovely Profes-
sional University, Phagwara, Punjab, India
xvi Editors and Contributors
Pradyuman Kumar Department of Food Engineering & Technology, SLIET,

Sangrur, Punjab, India
Varun Kumar Department of Home Science, Ramesh Jha Mahila College,
Saharsa, Bihar, India
Marcello Salvatore Lenucci Dipartimento di Scienze e Tecnologie Biologiche ed
Ambientali, Università del Salento (DiSTeBA), Lecce, Italy
Javid Ahmad Malik Toxicology and Pharmacology Laboratory, Department of
Zoology, Guru Ghasidas Vishwavidyalaya, Bilaspur, Chhattisgarh, India
F. A. Masoodi Department of Food Science & Technology, University of Kashmir,
Sristi Mundhada Centre for Biotechnology, Department of Food Technology,
Alagappa College of Technology, Anna University, Chennai, Tamil Nadu, India
Rafiya Mushtaq Division of Fruit Science, Faculty of Horticulture, SKUAST-
Khalid Muzaffar Department of Food Science & Technology, University of
Vikas Nanda Department of Food Engineering and Technology, Sant Longowal
Gulzar Ahmad Nayik Department of Food Science and Technology, Government
Degree College, Shopian, Jammu and Kashmir, India
Nowsheen Nazir Department of Fruit Science, Sher-e-Kashmir University of Agri-
cultural Sciences and Technology-Kashmir, Srinagar, Jammu and Kashmir, India
Niveditha Asaithambi Department of Food Process Engineering, National Insti-
tute of Technology Rourkela, Rourkela, Odisha, India
Ramachandra Reddy Pamuru Department of Biochemistry, Yogi Vemana Uni-
versity, Kadapa, Andhra Pradesh, India
Anu Pandita Vatsalya Clinic, New Delhi, Delhi, India
Deepu Pandita Government Department of School Education, Jammu, Jammu and
Kashmir, India
Kirty Pant Department of Food Engineering and Technology, Sant Longowal
Mohd Amir Paray Food Safety and Standards Authority of India, Ministry of
Health and Family Welfare, Governmentt of India, New Delhi, Delhi, India
Thouraya R’him Laboratory of Horticulture, National Agricultural Research Insti-
Editors and Contributors xvii
Shafiya Rafiq Department of Food Science and Technology, Sher-e-Kashmir

University of Agricultural Sciences and Technology, Jammu, Jammu and Kashmir,
India
Syed Insha Rafiq National Dairy Research Institute, Karnal, Haryana, India
Syed Mansha Rafiq Department of Food Technology, National Institute of Food
Technology Entrepreneurship and Management, Sonipat, Haryana, India
Hradesh Rajput Department of Food Technology, ITM University, Gwalior,
Madhya Pradesh, India
Reshu Rajput Department of Food Science and Technolog, Punjab Agricultural
Breetha Ramaiyan Athletebit Healthcare Pvt. Ltd., R&D Office, CSIR-CFTRI
Campus, Mysore, Karnataka, India
Rahiya Rayees Department of Food Science & Technology, University of
Charanjit S. Riar Department of Food Engineering & Technology, SLIET,
Qurat ul eain Hyder Rizvi Dr. Khim Singh Gill Akal College of Agriculture,
Eternal University, Baru Sahib, Himachal Pradesh, India
Leila Romdhane Laboratory of Agronomy, National Agricultural Research Insti-
Hela Chikh Rouhou Centre Régional des Recherches en Horticulture et Agricul-
ture Biologique, Chott-Mariem, Sousse, Tunisia
Charanjiv Singh Saini Department of Food Engineering and Technology, Sant
Longowal Institute of Engineering and Technology, Sangrur, Punjab, India
Kawaljit Singh Sandhu Department of Food Science and Technology, Maharaja
Ranjit Singh Punjab Technical University, Bathinda, Punjab, India
Tajamul Rouf Shah Department of Food Engineering and Technology, Sant
Rafeeya Shams Division of Food Science and Technology, Sher-e-Kashmir Uni-
versity of Agricultural Sciences & Technology, Jammu, Jammu and Kashmir, India
Ajay Sharma Division of Chemistry, University Institute of Sciences, Chandigarh
University, Mohali, Punjab, India
Loveleen Sharma Amity Institute of Food Technology, Amity University Uttar
Pradesh (AUUP), Noida, Uttar Pradesh, India
Rajan Sharma Department of Food Science and Technology, Punjab Agricultural
xviii Editors and Contributors
Renu Sharma Department of Applied Sciences, Bhai Gurdas Degree College,

Savita Sharma Department of Food Science and Technology, Punjab Agricultural
Seema Sharma Department of Food Technology, Jaipur National Unversity,
Jaipur, India
Vinita Sharma Department of Food Science and Technology, Chaudhary Devi Lal
University, Sirsa, Haryana, India
Mohd Aaqib Sheikh Department of Food Engineering and Technology, Sant
Prashant Ashok Shelke National Dairy Research Institute, Karnal, Haryana, India
Swati Shukla Department of Food Technology and Nutrition, Lovely Professional
University, Phagwara, Punjab, India
Mohammed Wasim Siddiqui Department of Food Science and Postharvest Tech-
nology, Bihar Agricultural University Sabour, Bhagalpur, Bihar, India
Ajay Singh Department of Food Technology, Mata Gujri College, Fatehgarh
Sahib, Punjab, India
Anurag Singh Department of Food Science and Technology, National Institute of
Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonipat,
Haryana, India
Arashdeep Singh Department of Food Science and Technology, Punjab Agricul-
tural University, Ludhiana, Punjab, India
Sajad Ahmad Sofi Department of Food Science and Technology, Sher-e-Kashmir
University of Agricultural Sciences and Technology, Jammu, Jammu and Kashmir,
India
Patange Swapnil National Dairy Research Institute, Karnal, Haryana, India
Irshaan Syed Department of Food Process Engineering, National Institute of
Technology, Rourkela, Odisha, India
Anju Tanwar Department of Botany, Government PG College, Ambala, Haryana,
India
Mamta Thakur Department of Food Engineering and Technology, Sant Longowal
R. Thiruchelvi Department of Bio-Engineering, School of Engineering, Vels Insti-
tute of Science, Technology and Advanced Studies, Chennai, Tamil Nadu, India
Imen Tlili Laboratory of Horticulture, National Agricultural Research Institute of
Tunisia (INRAT), University of Carthage, Tunis, Tunisia
Editors and Contributors xix
Vidisha Tomer Department of Food Technology and Nutrition, Lovely Profes-

sional University, Phagwara, Punjab, India
Idrees Ahmed Wani Department of Food Science & Technology, University of
Touseef Ahmed Wani Department of Food Science & Technology, University of
Insha Zahoor Department of Post-Harvest Engineering & Technology, Faculty of
Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pradesh, India
Part I
Vegetables
Pea
1
Jasmeet Kour, Gulzar Ahmad Nayik, Raees ul Haq, Naveen Anand,
Mohammed Shafiq Alam, Breetha Ramaiyan, Renu Sharma,
Nowsheen Nazir, and Swapan Banerjee
Abstract
Pea is a nutritious leguminous crop widely cultivated across the globe, with the
potential to withstand freezing temperatures. With 10.53% area under production,
India occupies fourth position in area under pea cultivation and 5th in pea produc-
tion (6.96%). It is one of the most significant agricultural commodities owing to
its numerous health benefits. It is utilized in soups, pastas, health foods, breakfast
cereals, and processed meats apart from being processed in the form of flour,
starch, and pea protein concentrates. Pea seeds also contain pivotal nutrients such
as proteins, carbohydrates, vitamins, minerals, as well as fiber. The non-nutrient
compounds comprise phenolics such as flavonoids, condensed tannins, and
J. Kour (*) · Raees ul Haq
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and
Technology, Sangrur, Punjab, India
G. A. Nayik
Department of Food Science and Technology, Government Degree College, Shopian, India
N. Anand
Government Degree College, Ramban, Jammu and Kashmir, India
M. Shafiq Alam
Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana,
Punjab, India
B. Ramaiyan
Athletebit Healthcare Pvt. Ltd., R&D Office, CSIR-CFTRI Campus, Mysore, Karnataka, India
R. Sharma
Department of Applied Sciences, Bhai Gurdas Degree College, Sangrur, Punjab, India
N. Nazir
Department of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology-
Kashmir, Srinagar, India
S. Banerjee
Department of Nutrition, Seacom Skills University, Birbhum, West Bengal, India
# Springer Nature Singapore Pte Ltd. 2020 3

G. A. Nayik, A. Gull (eds.), Antioxidants in Vegetables and Nuts - Properties
and Health Benefits, https://doi.org/10.1007/978-981-15-7470-2_1
4 J. Kour et al.
simple phenolic compounds in high concentration primarily in the varieties

having seed coats with dark color. There is a dearth of data regarding the phenolic
profile of pea seed coats, with the available data confined to a few varieties only.
The fiber present in the seed coat as well as the cell walls of the cotyledon
maintain the gastrointestinal health and functioning as well. The peel or the
seed coat of peas strengthens not only the chemical but also physical barrier
mechanism of the seeds as well as act as potential cancer-preventive agents.
Keywords
Pea · Flavonoids · Tannins · Health benefits · Antioxidant activity
1.1 Introduction
Botanical name/Common name- Pisum sativum (L.)/Garden pea
1.1.1 History
Pisum sativum, commonly known as garden pea/field pea, pertaining to family

Leguminosae has proven to be a boon to ecology owing to its immense contribution
in fixation of nitrogen present in the atmosphere as well as serving as a break crop,
diminishing the need for external intake (Smykal et al. 2012).
The ancestral origin of this crop is in the Middle East, which subsequently
extended toward Europe and North America as well (Barzegar et al. 2015). The
wild species Pisum fulvum of the genus Pisum originated in Lebanon, Jordan, Syria,
and Israel, whereas the cultivated species such as Pisum abyssinicum find their origin
in Yemen and Ethiopia (Ellis et al. 2011). Food and Agriculture Organisation (FAO)
has also referred Ethiopia along with western Asia as one of the prime locations of
peas diversity, whereas Mediterranean region and South Asia have been designated
as the secondary centres (Department of Agriculture, Forestry & Fisheries,
South Africa).
Pisum sativum is one of the most ancient domesticated crops (Zohary and Hopf
2000). The consumption of peas dates back to 9500 years, and cultivation dates back
to 8500 years (Elzebroek and Wind 2008). The ancient Greek as well as the Roman
writers mentioned this crop, but the varieties got acknowledged after the sixteenth
century (Simmonds 1976). The widespread cultivation of peas is prevalent in
temperate zones (Maxted and Ambrose 2001; Zohary and Hopf 2000). Western
Asia has been the first area of cultivation of peas from where it extended to Europe,
China, and India. It is one of the most prominent legumes which is cultivated across
the globe (Salunkhe and Kadam 1999).
Mature and ripened seeds which are used as unbroken or as dal are utilized in
various ways for human consumption. Peas are either grown as single or in combi-
nation with cereals to be utilized as green fodder as well as silage (Elzebroek and
1 Pea 5
Wind 2008). Due to their rapid growth and nitrogen contribution to the soil, these are
cultivated in the form of green manures and crops which are meant for enriching the
soil (Ingels et al. 1994). The consumption of peas is also prevalent as roasted, boiled,
and split dal in some parts of the world (Aggarwal et al. 2015).
1.1.2 Production (India, World)
The production of Pisum sativum is mainly prevalent at higher altitudes in temperate

regions in cold weather in the world (Elzebroek and Wind 2008). Pea peel is
considered as a significant agricultural waste (Rehman et al. 2015). The annual
production of pea was 57,000 tons in 2010–2011 (Pakistan economics survey 2010).
The first cultivation of peas took place in Western Asia followed by Europe, China
and India (Department: Agriculture, Forestry & Fisheries, South Africa). Yellow
field peas are prominently grown in western Canada, which makes Canada as one of
the leading exporters in the world (Wang et al. 2003). Peas can be grown on various
types of soils out of which fertile sandy loam soils which are well irrigated are
considered the best one for the crop. Globally, pea ranks third most prominent pulse
crop after dry bean and chickpea. Along with this, it is also positioned at the third
place in terms of the most significant rabi pulse of India after chickpea and lentils.
One of the most important global commodities is the yellow field pea seed (Pulse
Canada 2009). In 2007–2008, Canada held the top-most position in production and
export of dry pea stock, with a credit of around 30% production on annual basis in
the world (Agriculture and Agri-Food Canada 2009).
There is an extensive consumption of peas (Pisum sativum L.) and broad beans
(Vicia faba L.) in the entire world, with a production of 8.3 and 3.6 million tons of
peas and broad beans in 2008, respectively (http://faostat.fao.org/site/567/default.
aspx#ancor). The by-products of these two legumes were approximated to be 67%
and 70%, respectively (Basterrechea and Hicks 1991). The harvesting process has
been estimated to produce 5.6 and 2.4 MT of by-products of pea and broad bean,
respectively. These by-products generated from several agro-industries can be
promising ingredients to serve as functional or bioactive components (Mateos-
Aparicio et al. 2012). Pea mainly grows in the temperate climatic regions, being
consumed in the form of either a legume or vegetable across the globe in order to
satisfy human consumption and animal fodder as well (Upasana and Vinay 2018).
The most prominent pea-producing countries are India, France, Russia, Canada,
China, and United States of America (Food and Agriculture Organization 2012). As
far as the United States of America is concerned, peas are grown primarily in
Montana, North Dakota, and Washington (USDA-National Agricultural Statistics
Service 2011). India holds the second place in the world in the production of
vegetables, with credit of 40 million tons and area of 4 million hectares (Singla
et al. 2006). India occupies an area of 10.53% and production is 6.96% which gives
it 5th rank in pea prodution in the world (FAO Stat. 2014). The major pea-producing
state in India is Uttar Pradesh, which alone produces about 49% of pea produced in
India along with Bihar, Madhya Pradesh, and Maharashtra as the other major
6 J. Kour et al.
pea-producing states (DES, 2015–2016). In India, the area under green peas
increased at a constant rate from 1,777,000 hectares in 1991–1992 to 2,726,000
hectares in 1999–2000, respectively (Singla et al. 2006).
India stands next to China as far as the production of green peas is concerned
(Adeyeye 2002). It is a salient leguminous crop in the world. The origin of this crop
was in the Middle East, followed by its cultivation in North America along with
Europe. FAO statistics has reported that in the year 2013, the green pea production in
the world was 18.5 million tons approximately (Safaryan et al. 2016). The prominent
countries leading in green pea production are India, the United States, China, France,
and Algeria (FAO 2016). According to historical Roman and Greek authors, the
cultivation of this crop was primarily carried out for serving as a pulse and a fodder
crop (Department: Agriculture, Forestry & Fisheries, South Africa).
Peas and other leguminous crops are utilized in crop rotations owing to the fact
that they help in improving soil microbe diversity, breaking up pest cycles, providing
nitrogen, improving soil assemblage, and in the conservation of soil and providing
economic diversity as well (Chen et al. 2006). There are various types of peas which
are meant for serving various purposes. The harvesting of garden peas is done before
the seed attains maturity for fresh-pack market (Elzebroek and Wind 2008). The
inner pod fiber is absent in snow peas as well as in sugar snap peas, and they also
undergo harvesting prior attaining maturity for fresh-pack market (McGee 2012). In
countries like Africa, garden pea and sugar pea are regarded as exotic plants, with the
former consumed more in Anglophone countries whereas the latter more in Franco-
phone countries (Department: Agriculture, Forestry & Fisheries, South Africa).
The production of green peas has significantly enhanced to 3.20 million tons in
2003–2004 from 1.30 million tons in 1991–1992 (www.fao.org). In 2008, around
8.3 million tons of peas were produced in the world. Peas (Pisum sativum L.) have
widespread consumption and production all over the world (FAO Statistical Year-
book 2014). Peas can be grown on all kinds of soils, except heavy soils, with an
optimum pH range of soils ranging between 6.0 and 7.5 and temperature for
optimum germination of peas is 18–22 C, whereas seed germination decreases at
temperature of 25 C and above (Singh and Dhall 2018).
Pea is a significant cool-season and nutritious leguminous vegetable that has
widespread cultivation in the entire world. As of now, this crop is seen in all
temperate countries as well as in most tropical highlands (Department: Agriculture,
Forestry & Fisheries, South Africa). In India, the cultivation area occupied by peas is
459,000 hectares, which makes it up to 21% production of the world, out of which
Punjab being the fifth in pea production in India and accounts for 6.7% of India’s
production (Singh and Dhall 2018).
1.1.3 Botanical Description
Pisum sativum is a perennial member of the legume family (Fabaceae) (Aggarwal

et al. 2015). It is a leguminous crop having a taproot system with lean, hollow, and
succulent stem (Department of Agriculture, Forestry & Fisheries, South Africa). It is
1 Pea 7
an annual vine with a soft appearance which can go up to 9 feet long. The stem of the
pea plant is hollow one and anchoring is required to climb the taller cultivars
(Elzebroek and Wind 2008). The flowers exhibiting various colors ranging from
white, red, or purple undergo the process of self-pollination, with cylindrical pods
comprising 5–11 seeds (Department of Agriculture, Forestry & Fisheries,
South Africa). The top-most petal, the two petals smaller in size in the center
which are fused together, and the two petals in the bottom are referred as a
“standard,” “keel,” and the “wings,” respectively (Elzebroek and Wind 2008). The
shape of the ripened or mature pea seeds can be round or wrinkled and exhibit wide
variations in color ranging from red, yellow, green, beige, blue-red, dark violet, to
black (Pavek 2012).
Botanically, it is categorized as a fruit-bearing seeds developed from the ovary of
the flower with a life span of 1 year (Saha et al. 2014). Garden peas being erect have
a plant height of 30 cm, whereas field peas having a tendency to climb can be of a
height of 75 cm (Department of Agriculture, Forestry & Fisheries, South Africa).
Despite the fact that it is botanically a fruit, yet it is utilized as a vegetable for
cooking purpose (Aggarwal et al. 2015). Garden pea bears white flowers and seeds
can be round or wrinkled with their seed color as green or yellow, whereas field pea
(Pisum sativum var. arvense) bears purple or other colored flowers with round seeds
(Singh and Dhall 2018).
1.2 Antioxidant Properties and Characterization

of the Chemical Compound(s) Responsible for Antioxidant
Properties
Plants are regarded as one of the most valuable sources of natural antioxidants,
mainly comprising the compounds which belong to the class of end product of
secondary metabolism, including a handful of phenolic compounds (Stanisavljevic
et al. 2015). Legume seeds are also nutritionally dense in starch, protein, dietary
fiber, fatty acids, and micronutrients (Troszynska and Ciska 2002). The
chemopreventive action of legumes has been acknowledged as the driving force
for the analysis of their bioactive compounds and their action mechanism which
could act as a boon in cancer research (Stanisavljevic et al. 2016). Due to ever-
increasing interest in the consumption of food-derived antioxidants, thorough
investigations are being carried out in order to explore the antioxidative value of
legumes and beans as well (TroszynHska et al. 2002).
There are various bio-active compounds such as polyphenols present in the seed
coat which act as potent antioxidants protecting against oxidative damage (Osawa
et al. 1985). Over the years, the phenolic contents as well as the antioxidant profile of
raw and processed pea seeds have been extensively studied (Han and Baik 2008).
These polyphenolics exhibit tremendous reducing power as well as free-radical
scavenging activity which makes the by-products of legumes such as broad beans
and peas a sustainable source of valuable ingredients (Mateos-Aparicio et al. 2011).
There is no dearth of the literature highlighting the phenolic and other antioxidative
8 J. Kour et al.
compounds present in pulse hulls (Amarowitcz et al. 2005; Troszynska and Ciska
2002). The antioxidative potential of pea grains and pea pods is reported to be due to
various amino acids as well as ring compounds (Saha et al. 2014).
It is the seed coats which play a major part to strengthen the chemical and
physical barrier system of the seeds as they get exposed to oxidative deteriorative
phenomena such as oxygen, ultraviolet light, and various other environmental
factors (Chaudhary et al. 2015). The seed coats of peas are embedded with rich
polyphenolic compounds, which have led to their vast exploitation (Innocentini et al.
2009) as well as ensuring cost-effective way for their utilization (Stanisavljevic et al.
2016).
Many studies have highlighted the chemopreventive and therapeutic values of
seed coats of peas verified on animal models (Sanchez-Chino et al. 2015). The hulls
of peas and lentils have been well evaluated for total phenolic content (TPC) as well
as in vitro antioxidant potential (Oomah et al. 2011). The antioxidative values of pea
hulls are attributed to flavones, flavonols, and pro-anthocyanidins whereas flavonoid
catechin is responsible for the antioxidative value of cotyledon of pea (Duenas et al.
2006). The seed coats of peas are enriched in condensed tannins such as
hydroxybenzoic and hydroxycinnamic acids besides luteolin, flavonols, flavones,
apigenin, quercetin, kaempferol, and stilbenes (Stanisavljevic et al. 2016).
Matscheski et al. (2006) analyzed the escalation of cells apart from the synthesis
of progesterone in trophoblast tumor cells and concluded that seeds of both the green
and yellow pea exhibited high levels of isoflavones apart from promising
phytoestrogens that have the potential to reduce in vitro multiplication and produc-
tion of progesterone in trophoblast tumor cells.
Mateos-Aparicio et al. (2010) evaluated the polyphenolic content of broad bean
pods and pea pods and reported that the extractable polyphenols were significantly
greater in former (30.8/kg) than in latter (4.2/kg). However, the antioxidant activity
measured as ferric reducing antioxidant power (FRAP) was also significantly greater
in pods of broad bean than pea. The polyphenols extracted also exhibited high
reducing power and free-radical scavenging attribute.
Aggarwal et al. (2015) investigated the antioxidant activity of the ethanolic
extract of Cajanus cajan and Pisum sativum determined by FRAP method. The
maximum antioxidant power (5.86 μM) in peas was shown by ethanolic extract at a
concentration of 25 μg and increased with the increase in extract weight. Duenas
et al. (2004) reported the presence of phenolics prevalent in the seed coats of two pea
varieties bearing dark color. The major compounds detected in the seed coat were
glycosides of flavones, tetrahydroxy dihydrochalcone, flavonols, and
hydroxybenzoic acids. It was also observed that the composition of the seed coats
produced a huge impact on the phenolic profiles.
In a significant study by Amarowicz and Troszyñska (2003), extraction of
phenolic compounds and tannins from pea seeds was done with aqueous acetone
(80) and water–acetone (1:1; v/v) as mobile phases (Table 1.1). The antioxidant and
antiradical characteristics of the phenolic compounds in extract were evaluated. The
major phenolic compounds detected in the crude extract were p-coumaric, caffeic,
ferulic, quercetin, vanillic, sinapic acids, and kaempferol. Total antioxidant activity
1 Pea 9
Table 1.1 Various Phenolic compounds Content [mg/g]

phenolic compounds and
Vanillic acid 0.07
their content in crude
extract of peas Caffeic acid1 0.02
p-Coumaric acid1 0.06
Ferulic acid1 0.32
Sinapic 0.07
Quercetin2 0.14
Kaempherol2 0.51
Procyanidin B2 3.85
Procyanidin B3 3.22
Source: Amarowicz and Troszyñska (2003)
of tannin fraction, extract, and fraction I came out to be 2.48, 0.30, and 0.22 μmol
Trolox/mg, respectively. Fraction II exhibited the highest total phenolics (113 mg/g).
Stanisavljevic et al. (2015) investigated the phenolic content of seed coats in four
varieties of pea with different colors (Pisum sativum L.). The compounds detected
were hesperetin, rutin, galangin, naringin, rosmarinic acid, and pinocembrin along
with 10 flavonol glycosides. The maximum antioxidant activity and total phenolic
content were exhibited by genotypes MBK 168 and MBK 173 having dark color.
The antioxidant activities as well as the amino acid profile of peptide fractions of a
pea protein hydrolysate were evaluated. Higher contents of hydrophobic apart from
aromatic amino acids were observed in the fractions that eluted later from the column
in comparison to the ones that eluted early (Pownall et al. 2010).
Saha et al. (2014) conducted a chromatography technique for the analysis of
Pisum sativum, which reported that both the pea pod and pea cotyledon comprised of
equal amounts of antioxidants and bioactive compounds. In the evaluation of
antioxidant potential of spinach, peas, and sweetcorn, Bajcan et al. (2013) estimated
the highest antioxidant activity in sweet corn (0.970 mmol Trolox/g), whereas the
lowest activity was found out in peas. On the contrary, the total polyphenol content
was found the highest in spinach (285.1 mg GAE/kg), whereas peas exhibited the
lowest one.
In a pivotal work, pea peels, flaxseed, and aloe vera peels were analyzed for their
antioxidative properties. The total phenolic content, total flavonoid content, and
antioxidant activity was exhibited at the highest level by flaxseed at extraction
temperature of 60 C, ethanol concentration (70%), and extraction time of 120 min
and at pH 4–6. Similarly, pea peels were reported to exhibit the highest total phenolic
content, total flavonoid content, and antioxidant activity at methanolic concentration
of 90%, extraction time of 75 min, extraction temperature of 40 C and pH 2–4,
whereas aloe vera peels exhibited maximum total phenolic content, total flavonoid
content, and amino acid content at methanolic concentration (90%), extraction time,
extraction temperature, and pH of 60 min, 60 C, and pH 8, respectively (Chaudhary
et al. 2015).
Hadrich et al. (2014) identified the antioxidant as well as antimicrobial
components of pea peel. The total phenolic content, total flavonoid content of peel
10 J. Kour et al.
Fig. 1.1 Compounds reported in grains of Pisum sativum. (Source: Saha et al. 2014)
extract of peas, aqueous extract, methanolic extract, and ethyl acetate extract as well
was evaluated to estimate the antioxidative value. It was reported that the ethyl
acetate extract exhibited the highest antioxidant activity. The total polyphenolic
content, total flavonoid content, and antimicrobial activities of crude aqueous
extract, a methanolic extract, and an ethyl acetate extract were evaluated. The
antioxidant potential of the extracts was reported to be fairly high.
Saha et al. (2014) evaluated the antioxidant potential of Pisum sativum and found
a wide range of bioactive compounds in pod as well as cotyledons (Figs. 1.1 and
1.2). There is less work reported on the phenolic compounds which impart
anticarcinogenic and antioxidant properties to pea seed coat extracts. The
anticarcinogenic potential of the extracts of pea seed coat and in vitro cytotoxic
activity was evaluated on selected human was described by the method of Singleton
and Rossi (1965).
The antibacterial activities of skin and seeds of Pisum sativum, juices of leaves
and stem of Mentha piperita, and skin and pulp of Momordica charantia were
evaluated for various species of Gram-negative bacilli: Escherichia coli, Klebsiella
pneumoniae, Pseudomonas aeruginosa, Salmonella typhi, Salmonella paratyphi A,
Salmonella paratyphi B, Proteus mirabilis, Proteus vulgaris, Enterobacter
aerogenes, Shigella dysenteriae, and Yersinia enterocolitica. The highest
antibacterial activity was exhibited by leaves of M. piperita while the stem was
reported to have least antibacterial activity. A fairly high level of antibacterial
1 Pea 11
Fig. 1.2 Compounds

reported in pods of Pisum
sativum. (Source: Saha et al.
2014)
activity was reported by skin and seeds of P. sativum as well as skin and pulp of
M. charantia (Saeed and Tariq 2005).
The phytochemical profile including the antioxidant activities and antimicrobial
activities of peas extracts prepared with Debaryomyces hansenii were analyzed.
Flavonoid content was detected at low level whereas the antioxidant and antimicro-
bial activities was high. The remarkable antibacterial and antifungal potential of the
fatty acid extracts of peas inhibited several microbes. The extracts were reported to
be less effective against Escherichia coli, Staphylococcus aureus, and Candida
albicans. The fatty acid extract of peas prepared with Debaryomyces hansenii
inhibited the growth of Bacillus megaterium and Escherichia coli. The peas extracts
containing Debaryomyces hansenii also exhibited antifungal activity (Erecevit and
Kirbag 2017).
1.3 Health Benefits
In accordance with history, Pisum sativum has been an integral component of the
diet of human beings owing to their cheap cost, ready availability, and high
nutritional constitution (Martens et al. 2017). The protein content and starch content
of peas varies between 15.5–39.7% and 36.9–48.6%, whereas amylase content is
34% of seed weight in peas. The two main limiting amino acids in peas are
methionine and cystine. Fresh and frozen form of peas are an adequate source of
pivotal vitamins such as thiamine (vitamin B1), ascorbic acid (vitamin C), folic acid
along with protein and fiber as well (Erecevit and Kirbag 2017). These are also the
storehouse of biologically active ingredients that impart health and therapeutic
effects primarily decrease in LDL-cholesterol and prevention of degenerative
diseases like coronary heart disease and various types of cancer (Roy et al. 2010).
The various significant nutritional requirements are supposed to be met by the
extract obtained from pea owing to high amount of dietary fiber and other nutrients
12 J. Kour et al.
Table 1.2 Nutritional Nutrient Value

value of garden pea (per
Energy 81 Kcal
100 g fresh weight basis)
Protein 5.4 g
Carbohydrates 14.5 g
Dietary fiber 5.1 g
Fat 0.4 g
Vitamin A equiv. 38 μg
Beta-carotene 449 μg
Lutein and zeaxanthin 2593 μg
Thiamine (Vit. B1) 0.3 mg
Riboflavin (Vit. B2) 0.1 mg
Niacin (Vit. B3) 2.1 mg
Pantothenic acid (Vit. B5) 0.1 mg
Vitamin B6 0.2 mg
Folate (Vit. B9) 65 μg
Vitamin C 40.0 mg
Calcium 25.0 mg
Iron 1.5 mg
Magnesium 33.0 mg
Source: Dahl et al. (2012)
(Mateos-Aparicio et al. 2010). Peas with high fiber content is also an abundant
source of prebiotics (Erecevit and Kirbag 2017).
The nutritive value of pea is very high, comprising of carbohydrates; fats;
digestible proteins; pivotal minerals such as calcium (Ca), phosphorus (P), and
magnesium (Mg); and vitamins such as A, B, and C (Dahl et al. 2012) (Table 1.2).
These are an inexpensive source of essential amino acids such as tryptophan and
lysine, soluble and insoluble fiber, complex carbohydrates, vitamins and minerals
like iron, potassium, and calcium, as well as overall digestible nutrients (86–87%)
without sodium as well as fat content (Tiwari and Singh 2012). Apart from this, these
are also abundant in sulfur-rich amino acids (Wang et al. 2003).
The protein content of peas varies between 15% and 35% with high level of the
essential amino acids such as tryptophan and lysine (Elzebroek and Wind 2008).
There is an ever-increasing demand for pea starches and flours to be utilized in
extruded food products, crackers, frozen foods, cookies, and soups as well. In
addition to high quality protein, starch, vitamins, minerals, and dietary fiber, peas
also comprise of numerous phytochemicals and bioactive compounds safeguarding
health (Martens et al. 2017).
Yellow field peas also serve as a great storehouse of protein isolates, starches,
fiber ingredients apart from abundant source of protein, starch, vitamins, and
minerals which can be of immense aid in designing health and diet foods (Agboola
et al. 2010). The amino acid profile of pea proteins can be fairly compared to that of
other legumes (Iqbal et al. 2006). The gastrointestinal health and fiber of the seed
coat contribute heavily in the starch digestibility in peas. The transitional amylose
1 Pea 13
potential of starch in pea is reported to be credited for lowering down the glycemic
index as well as digestibility of starch (Dahl et al. 2012).
The by-products obtained from broad beans and peas are some of the richest
sources of insoluble dietary fiber and moreover they are also rich in
arabinogalactans, galactans, xylo-oligosaccharides, and other oligosaccharides
(Mateos-Aparicio et al. 2012). Other pivotal sources of dietary fiber powders are
carrot pomace, orange waste, peels of potato, and green pea (Sharoba et al. 2013).
1.3.1 Health Effects of Pea Hull Fiber
During 2008, peas produced around 67% of the by-products (Basterrechea and
Hicks 1991), yielding around 5.6 million tons of by-products which played an
outstanding role as functional ingredients from agro-industries (Mateos-Aparicio
et al. 2011). Pea peels are produced enormously as a waste to be utilized in the form
of cattle feed (Babbar et al. 2014). The by-products of peas are known to be
potentially abundant source of insoluble dietary fiber (Mateos-Aparicio et al.
2010). Due to the presence of significant nutrients and dietary fiber, the various
functional components in this crop have been acknowledged to serve as a prominent
source of food additive (Mateos-Aparicio et al. 2010). The fiber of the pea hull is
composed of dietary fiber along with polyphenols and isoflavonoids, which help in
curbing cardiovascular and other chronic diseases related to metabolic disorders
such as diabetes (Martens et al. 2017).
Pulse hulls comprise maximum proportion (89%) of the dry matter forming
dietary fiber derived from natural origin (Dalgetty and Baik 2003). Pea hulls
constitute soluble and insoluble dietary fibers, with former in less proportion than
the latter (Martens et al. 2017). Fitzpatrick (2007) acknowledged the beneficial
effects of pea hull fiber on the health of the intestines in elderly persons. The
excellent bulk, bland taste, low energy content, and fermentation tendency in pea
hull have been reported to influence the fiber content in dietary patterns of human
beings (Martens et al. 2017). The pods of green pea are also a great source of waste
material of biological origin along with the polysaccharides obtained from them
paves the way for the production polysaccharide of natural origin (Safaryan et al.
2016).
Pea hull fiber has its utilization in food as well as in feed industry to a consider-
able extent. In addition, it also finds its expansive usage in technological applications
by improving fiber content in bakery products, pasta, and sausage production as well
(Singh et al. 2008).
1.4 Conclusion
Pisum sativum is one of the most pivotal sources of proteins for both humans as well
as animals. It is acknowledged as an integral part of human diet owing to rich
nutrient profile, ready availability, and cost-effectiveness. Pea peels are also an
14 J. Kour et al.
abundant storehouse of active ingredients acting as antioxidants such as phenols and

flavonoids. These peels are primarily utilized in the production of various value-
added products and animal feed. The fibrous part of hull is a promising source of
dietary fiber delivering various functional attributes. In addition to this, peas are also
well known for imparting protection against free radical scavenging by virtue of the
phenolic compounds. These pea polyphenols have significant reducing power as
well. Much work has been cited in the literature so far exploring antiradical and
antioxidative value of pea seeds.
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Bulletin No. PAU/2017/Elec/FB/E/29
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Title: Survival factor
Author: Charles V. De Vet
Illustrator: Paul Orban
Release date: September 7, 2023 [eBook #71592]
Language: English
Original publication: New York, NY: Royal Publications, Inc, 1957
Credits: Greg Weeks, Mary Meehan and the Online Distributed

Proofreading Team at http://www.pgdp.net
*** START OF THE PROJECT GUTENBERG EBOOK SURVIVAL

FACTOR ***
SURVIVAL FACTOR
By CHARLES V. DE VET
Illustrated by ORBAN
They were trapped on a viciously

primitive planet, by an electronic
bloodhound that was viciously unpredictable!
[Transcriber's Note: This etext was produced from

Infinity September 1957.
Extensive research did not uncover any evidence that
the U.S. copyright on this publication was renewed.]
The survey team was seven parsecs beyond the Rim when the
bloodhound picked up their trail.
Three years earlier the inevitable had happened. The humans of the
Ten Thousand Worlds had met another race with the faster-than-light
space drive—and an expanding population. The contacts had been
brief—and violent. Each race had set up defenses against the other,
and maneuvered for position and control of the habitable worlds
separating them. The aliens' bloodhounds formed the outer circle of
their defense perimeter.
The s-tracer continued its bleak chirping as Wallace read the figures
on its dial and made a swift calculation. "We have time for one dip
into spacebridge," he informed Saxton, the other member of the
team. "If we don't find a planet fast when we come out, we've had it."
Saxton nodded. "We'd better backtrack. Set the bridge for that star
group we recorded yesterday. Hurry. We haven't any time to spare."
Four minutes later Wallace brought the two handles of the bridge
control together—and the ship winked into hyperspace. Wallace's
body jerked upright, and he sat stiff and straight, fighting the impulse
to retch that rode his stomach muscles. The room around him took on
the visual consistency of thin milk. The low hum of the ship's
instruments increased in intensity through the hands that he pressed
tightly to his head. Mingled with the sound of the small motors was
Saxton's high-strained muttering: "I can't take any more of it! I can't
take any more of it!"
Then all was normal again. They were out of hyperspace.
Wallace reached for a knob on the board in front of him and began
turning it slowly. Both men watched the vision panel on the front wall.
After a minute a blue globe floated in from one side. "We'll have to try
that one," Wallace said. "It at least has atmosphere."
"We don't have any choice," Saxton answered. With his head he
indicated the s-tracer. Its stark chirping had begun again.
"The hound's closer than I thought," Wallace complained. "We'll have
to risk a faster passage to the surface than would ordinarily be safe."
Drops of perspiration that had gathered on his forehead joined
together and ran down the side of his nose. He shook his head to
clear them away.
By the time they entered the blue planet's atmosphere the intervals
between the chirps of the s-tracer had shortened until now they were
almost continuous. Gradually, as they plunged toward the planet's
surface, the room's temperature rose. They stripped to their shorts
and kept the pace steady. When it seemed that they could stand the
heat no longer the ship paused, and settled slowly to the ground.
Quickly Wallace shut off the drive motors. The only sound within the
ship was the purring of the cooling apparatus.
"Any chance that it can detect our cooling motor?" Saxton asked.
"I don't believe it can follow anything smaller than our main drive,"
Wallace answered. He pointed to the s-tracer. "It's already lost us. Of
course we know it won't go away. It'll circle the planet until we come
out and try again."
During the next hour, as the temperature within the ship returned
slowly to normal, Wallace and Saxton kept busy checking the gauges
that measured and recorded the elements in the planet's atmosphere.
At last Saxton sighed heavily. "Livable," he said.
"Closer to Earth norm than we could have hoped," Wallace agreed.
"What do we do now?"
"We could stay here for two years—until the bloodhound runs out of
fuel. That's the estimated time it's supplied for."
"That doesn't sound like a very encouraging prospect." Saxton's dark
tan features were lined with worry. "We don't have food enough, for
one thing. Maybe the aliens will get discouraged and go away."
"Hardly. You've forgotten that the bloodhounds are fully automatic,
and unmanned. A machine doesn't discourage very easily."
"We sure as heck ought to be able to outwit a machine," Saxton said.
He thought for a moment. "If we waited until it was across the planet
from us, we might have time to get out, and take another jump toward
home. One more and we'd be far enough in so our own cruisers could
take care of the bloodhound."
Wallace shook his head. "Its speed is too great. Our best chance is
that it doesn't hold to a straight path around the planet. The aliens—
not knowing the size of any body we might land on—wouldn't set it for
a dead-line trajectory. I hope."
There was nothing for them to do until the s-tracer had followed the
movements of their stalker long enough to make an adequate graph.
They decided to go outside while they waited.
Wallace and Saxton took only a few steps—and stopped in

amazement. They had a visitor!
The native rose from his kneeling position on the ground and stood
erect. Wallace studied the face of the naked, stick-thin savage, trying
to penetrate beneath the dirt and grime, beneath the mask of
impassive features, to find the quality that held him in questioning
immobility. For a moment he succeeded.
It was not high intelligence that he found, but rather an innate
conviction of power. A conviction and self-assurance so deep that it
needed no demonstration for expression.
Wallace glanced at Saxton where he leaned against the spaceship's
ramp, the whites of his eyes contrasting sharply with the black of his
clean negroid skin. It was clear that he too sensed the odd quality in
the other. And that he was equally unable to decide whether the
savage that so incuriously regarded first one then the other of them
was to be feared, or accepted as amicable. But both already realized
that this was no ordinary meeting between humans and an outworld
native. They were on the verge of an unusual experience.
The savage had been kneeling with his forehead touching the ground
when they stepped out of the ship. However, now that he stood
before them, there was nothing abject in his demeanor. For a long
minute he did not speak or make any motion other than to regard
them. Casually then he raised his right hand and touched his chest.
"Al-fin," he said.
The meaning of the gesture was apparent: Wallace readily
understood that the savage was giving his name. He touched his own
chest. "Ivan," he murmured.
The native turned his gaze to Saxton.
"Gus," Saxton said, shifting his feet uncomfortably.
The native nodded. "Come!" he commanded. He turned his back and
walked away.
There was no question in Wallace's mind about obeying. It was only
his subconscious that moved his hand, to make certain that his gun
was in its holster, and to glance at Saxton to see that he too was
armed. He had walked several yards before the incongruity struck
him: the savage had spoken Earthian!
They followed the native for several miles over a faint game trail that
wound leisurely through brush and skimpy, small-leaved trees, before
either of the men recovered his composure enough to speak.
"He said 'Come'," Saxton mused. "Yet we're the first humans this far
over the Rim. Where did he learn our language?"
Wallace shrugged. "I've been wondering too," he answered.
"Should we try to talk to him?" Saxton asked, glancing ahead at their
companion.
The native, apparently, had no interest in their conversation. "Better
wait," Wallace suggested.
"I don't understand it." Saxton's tone was querulous. "No one's
allowed over the Rim ahead of us. A section has to be surveyed, and
worlds declared fit for habitation, before colonists can move in. Yet we
land here and find a native speaking our language."
"Perhaps he isn't a native," Wallace said.
"What do you mean?"
"When Earth first discovered spacebridge there were no laws
regulating its use. Limits were put on colonizing areas only after some
of the earlier expeditions failed to report back. One of them might
have been marooned here."
"Then this fellow's human?"
"He could be."
"If he is, would he be naked?" Saxton asked.
"Some of those lost expeditions disappeared as long as two thousand
years ago," Wallace answered. "A colony could have slipped back a
long ways in that time."
"But not this far," Saxton demurred. "They'd still have some traces of
their original culture left."
"A one-ship colony would have very limited mechanical resources,"
Wallace said. "And they'd be isolated here. As soon as the tools and
machines they brought with them wore out they'd be almost
impossible to replace. The odds are they'd slip back fast."
"I don't know." Clearly Saxton wasn't satisfied—but he let the subject
hang. "When we saw him kneeling on the ground, I thought that he
was worshipping us. But since then he's been acting as if he thought
he was the god instead of us."
They were halfway across a small clearing now and before Wallace
could answer the native ahead stopped abruptly. He stood
motionless, with his head tilted to one side, as though listening. After
a moment he motioned them to move to the left.
As Wallace and Saxton obeyed, Al-fin pointed urgently toward their
guns. They drew, and the native turned to stare at the bushes at the
far side of the clearing.
"What does he want?" Saxton asked.
"I don't—" Wallace's answer was cut off as a huge "cat," with long
stilt-like legs spread wide, sprang out of the bushes—directly at them.
Wallace and Saxton sprayed the beams of their guns across the cat's
chest, burning a wide, smoking gash. The beast landed, sprang
again, and died.
Saxton let out a long breath of relief. "Close," he said.

Wallace stood with a puzzled frown on his face. "How did he know
the animal was there?" he asked.
"He must have a good sense of hearing," Saxton answered
doubtfully.
"It can't be that good," Wallace protested.
"Maybe this is our chance to get some fresh meat," Saxton said. He
drew a knife from his belt and knelt beside the cat's carcass. He
made several rapid cuts. After a minute he looked up. "Nothing
edible," he said. "Nothing but skin, gristle, and tendons."
They walked on.
They entered another clearing, and found themselves in the midst of

a group of naked savages, obviously Al-fin's people.
"Where did they come from?" Saxton asked, resting his hand on the
grip of his gun.
Wallace looked his way and shook his head. "No guns," he said.
"We'll have to take the chance that they're friendly."
Most of the members of the group, Wallace observed, were lying on
the ground, or idling about at the edges of the small clearing. He
counted twenty-three—of both sexes, and varying ages. There was
no sign of clothing or ornament on any of them. They were naked,
filthy, and nondescript; yet each had the mark of that quality that had
puzzled them in Al-fin—the deep inner assurance. A few glanced
their way, but without any evidence of an unusual degree of interest.
Their attention returned to Al-fin. Streaks of sweat had made gray
trails on his grimy face, and he gave off an odor that was sharp and
rancid. He sat on the ground and motioned for Wallace and Saxton to
do the same.
Wallace hesitated, then spread his hands resignedly. "This is a
strange game," he said. "We'll let him make the first moves." He and
Saxton sat down together.
Al-fin began speaking, without inflection and with few pauses. Some
of the individual words sounded faintly familiar, but the two men could
make no sense of what he said.
"I'm afraid we can't understand you," Wallace told him. In an aside to
Saxton he said, "He won't understand me either, but I don't think we'd
better ignore him."
Saxton nodded. "I guess you are right about his being human," he
said. "Some of those words were definitely Earthian."
Al-fin raised his voice in a shout, "Il-ma!"
One of the women in the center of the clearing laughed and came
toward them. She was stick-thin, as were Al-fin and most of the
others, and very dirty. As she came near she smiled. Her teeth were
discolored and rotting. She giggled.
Al-fin indicated her with a sweep of his arm. "Mate?" he inquired.
Wallace felt himself reddening. "Is he offering her to us?" he asked
Saxton.
"I think so." Saxton smiled uneasily. "It looks like it's our move now."
"We'll have to risk offending them." Wallace looked at Al-fin and
shook his head vigorously. "No mate," he said.
The woman giggled again and walked away. Al-fin seemed to have
lost interest. He pulled himself jerkily to his feet and went across the
clearing to the fire that the two surveyors had noted earlier. A large
clay kettle rested on a flat rock over the fire.
"There's meat in that kettle," Saxton said, whimsically licking his lips.
"I hope he passes some around."
"I don't think we should eat any," Wallace cautioned.
"Why not?"
"You know the saying, one man's meat...."
"But I'm starved for fresh meat," Saxton argued.
"We'll see if we can get him to give us some," Wallace said. "We can
take it back to the ship and test it before we eat any."
They watched Al-fin as he dug in the kettle with a stick and placed the
food he speared on a large leaf. He carried it to where an old man sat
with his back resting against a tree trunk. The hoary veteran had a
long scar on his right arm that ran from shoulder to elbow; evidently
he had had a brush with one of the big cats sometime in the past.
Oddly enough, he was the only native that was not thin and hungry-
looking.
"He must be the chief," Saxton said. "At least he's well fed."
Wallace nodded.
When Al-fin returned Saxton said, "Meat." At the same time he
rubbed his stomach in a circular motion.
Al-fin paused, thinking over what Saxton had said, then nodded
several times. He made a gesture with his arm for them to follow and
led them to the fat old man. "Meat," Al-fin intoned expressionlessly,
and stood as though waiting for the old man's reply.
"I hope he's in a generous mood," Saxton said.
They had seen no sign from the old man, but Al-fin turned to them
and nodded once more. "Meat," he said. He made no further move.
"Why doesn't he get it?" Saxton asked finally. "Apparently he agrees
—but he just stands there."
"Maybe we're supposed to do something now," Wallace said. "But
what? Do you suppose we're expected to pay him some way?"
"That could be," Saxton answered. "Or maybe the chief's eating the
last of what they have now, and they'll give us a chunk when they get
some more. Anyway, let's not wait any longer. I'm starved. Even
canned concentrate would taste good to me now."
By morning the s-tracer had marked the tracking chart sufficiently to

give them some data on the bloodhound's actions. Wallace went over
it carefully.
Saxton stayed in his bunk and pretended to be still sleepy, but
Wallace could feel his gaze following the work closely. When at last
he looked up Saxton said, "Well?"
"We have something to work on," Wallace answered the question in
his voice. "But unless we get more, I don't see how it will help us.
"The bloodhound," he went on, not waiting for further inquiry from
Saxton, "is acting pretty much as we thought it would. It has no
straight line trajectory. At irregular intervals it circles, backtracks, or
goes off at a new tangent. Often it stays over a particular territory for
longer than the three hours we'd need to get away. It's probable that
at some time it will do this on the other side of the planet—where it
couldn't pick up the signal of our leaving. But...."
Saxton was sitting up now. "But what?"
"It's following a random pattern." Wallace studied his fingernails as he
sought for words to make the explanation clear. "The s-tracer will
show us when it is out of range—but there's no way for us to know
how long it will stay in any one place."
"In other words there will be intervals when it will be directly across
the planet from us. But unless it stayed there for close to three hours
—the time we'd need to clear the atmosphere—it would pick up our
signal as it came around, and run us down?"
"That's about it."
"Then we'll have to take the chance."
"We could. And if we can think of nothing better, we will. But the odds
would be heavily against us. Most of its locale changes are made in a
shorter period of time than we'd need to get away."
"We can't sit here for two years." Saxton was a man whose high-
strung nature demanded action, and was the more inclined of the two
to take chances. Wallace preferred weighing influencing factors
before making any decision.
"I think we'd better wait," Wallace said. "Perhaps we'll be able to think
of something that will give us a better chance."
Saxton pulled the sheet-blanket off his legs irritably, and climbed from
the bunk, but he did not argue.
During the morning Saxton killed a small rodent, but found its flesh as
inedible as that of the cat. Wallace stayed inside studying the charts
and instruments.
They had their noonday meal in a small clearing by the side of the
ship. Wallace had been able to find no way of solving their difficulty.
For want of a better plan they'd decided to wait—while keeping close
track of their stalker.
"I've been thinking about those natives," Wallace said, as they lay
stretched on the grass. "If they are lost colonists—have you
wondered how they managed to survive here so long?"
"I did wonder how they protected themselves against the cats,"
Saxton answered. "They don't seem to have any weapons."
"Al-fin demonstrated that they must have exceptionally good hearing,"
Wallace said. "But would that be enough? You'd think the cats would
get them—when they're sleeping, if not during the day—or kill off their
young."
"That's what I meant," Saxton said. "We saw no weapons, so they
must have some other means of defense."
"They live pretty much like animals," Wallace observed. "Maybe they
stay alive the same way. If animals aren't powerful, they're usually
swift. Or they have some other survival characteristics, such as
prolific propagation. But what do these savages have—except
perhaps the sharp hearing that you mentioned? That alone shouldn't
be a deciding factor. Yet they were able to survive here for two
thousand years."
"How about an instinct of dispersal?" Saxton asked. "There might be
hundreds of groups like the one we saw."
"That would help. But my thought was that if they don't use weapons
they might have gone at it from another angle: they adjusted
themselves, instead of their tools, to their environment."
"Special ability stuff?" Saxton asked.
Wallace glanced over at the other man. By the look of abstraction on
Saxton's face he knew that no answer was necessary. Saxton's
imagination was a moving force. When a subject intrigued him he
could no more abandon it and turn to something else than he could
stop breathing. The trait was one that made him an ideal partner for
Wallace, with his more logical reasoning, and his insistence on
weighing fact against fact and belief against belief. It was, in fact, the
reason the two men had been teamed. One was the intuitive, the
other the harmonizing, controlling, factor in their combination.
Saxton rose and stretched. "I think I'll go inside," he said. "I want to
poke around in the library a while."
Wallace smiled and followed his companion into the ship. This at
least would take Saxton's mind off their troubles. Their enforced
inactivity would be less tedious for the more imaginative man.
Saxton selected several tapes from the book shelf and put them in
the magnifier. "When I find something that sounds likely," he said, "I'll
read it. Stop me if you want to discuss anything I find."
A half-hour later Saxton said, "Socrates maintained that the fewer our
needs, the nearer we resemble gods. Do you suppose Al-fin and his
tribe are approaching godhood?"
Wallace's answer, from the bunk where he lay, was a discourteous
grunt.
"I thought so too," Saxton quipped. He went on reading.
Almost an hour went by before he spoke again. "This might help put
our savages in the proper place in their cycle," he said. "Quote:
'Giambattista Vica, a native of Naples, held a theory that human
history progressed in cycles, each of which followed the same
course. The first move in a civilization began when man, terrified by
the forces of nature, invented and worshipped gods in order to
placate them. Next, he made up myths of demi-gods and heroes, and
arrived at the idea of kingship. Finally, from kingship he came to
democracy, which degenerated into chaos; after which the next cycle
started and the process was repeated."
"Interesting," Wallace said. "But even if it fits, I think we understand
well enough where these people are in their cycle. What we want now
is a clue as to what makes them different."
Wallace was about to doze off when Saxton said, "Listen to this: '... in
which he first injected the hormone that produces milk in the breasts
of nursing mothers into the bloodstream of starved virgin rats and
then introduced newly hatched squabs into their cages. Instead of
devouring the luscious meal placed before them, the starved virgin
animals acted as tender foster mothers to the helpless creatures.'" He
looked across at Wallace expectantly.
"I'm afraid I don't—" Wallace began.
"Don't you see?" Saxton asked. "Something about the food here has
made the natives different. We've got to find that food."
"That might be true also," Wallace answered slowly. "But I'm not as
interested in finding what caused the difference as I am in finding the
difference itself."
"Find one and you find the other," Saxton argued. He held up his
hand as Wallace made as though to speak. "Sleep on it," he said.
"Maybe we'll have some ideas by tomorrow."
They were able to extract no new clues from the tracking of the
bloodhound by the next forenoon. Neither man could arrive at any
means of thwarting the alien machine. Wallace had checked the
graph track minutely, looking for signs of a cycle, or cycles, in its
movements. He ended up convinced that none existed. It apparently
operated entirely at random.
At the mid-day meal Saxton suggested, "Let's pay those fellows in the
woods another visit."
"We may as well," Wallace agreed. "We're helpless here until we can
come up with some new idea."
They finished eating and strapped on their sidearms. They were not
certain that the path they took through the woods was the same they
had taken with Al-fin two days before, but at least it led in the same
general direction.
An hour later they were lost. Their way had not led them to the tribe
of naked savages and they had no idea where else to look. They
were debating whether or not to return to their ship when they
stepped out into a clearing—one larger than any they had come on
earlier.
In the center of the clearing rested a spaceship! From where they
stood they could see that its hull was rusted and weather-beaten.
"That hasn't flown in a long time," Saxton said, after the first few
minutes of wonder.
"Probably not since it first landed here," Wallace answered.
The clearing about the vessel had been kept free of brush and
bushes, and when they went across, and through the open portal of
the ship, they found the inside immaculate.
"They certainly keep it clean," Saxton observed.
"It may be a shrine to them," Wallace said. "That would explain why
we found Al-fin kneeling when we landed, and yet why he treated us
so nonchalantly. He was worshipping our ship, not us."
"I hope they don't find us here," Saxton remarked. "We might be
violating some taboo."
Most of the interior fittings of the vessel, they found, had long ago
rotted away. Only the metal parts still remained intact. The instrument
board was unfamiliar to them. "Pretty definitely an early model,"
Wallace said.
Saxton found something on one wall that held his absorbed interest.
"Come here, Ivan," he called.
"What is it?" Wallace asked, going over to stand beside him.
"Read that."
Wallace read aloud from the engraved plaque: "Spring, 2676. We, the
Dukobors, leave our Earth homes in the hope that we may find a
dwelling place for ourselves and our children, where we may worship
our God as we believe proper. We place ourselves in His hands and
pray that He will watch over us on our journey, and in the time to
come."
"That's over nineteen hundred years ago," Saxton said.
"Soon after the discovery of spacebridge," Wallace added. Without
being aware of it they both spoke in whispers.
They inspected the vessel for some time more, but found little of any
further interest.
A short time after they left the ancient spaceship Wallace and Saxton
stumbled on Al-fin and his group of naked natives.
This time they made a concerted effort to communicate with Al-fin,
and one or two of the others, but with no more success than before.
Neither side could understand more than a few words of the other's
language, and they could accomplish very little with signs.
Al-fin sat with them for a time, until they saw him tilt his head in the
gesture they remembered. On his face was the same expression of
listening. After a moment he rose leisurely and indicated that they
were to follow him. Most of the other natives, Wallace noticed on
rising, had already gone over and bunched together at one end of the
clearing. They appeared restless, but not frightened.

Full Chapter Antioxidants in Vegetables and Nuts Properties and Health Benefits Gulzar Ahmad Nayik PDF

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Antioxidants in Vegetables and Nuts

Properties and Health Benefits Gulzar

Nuts and Seeds in Health and Disease Prevention 2nd

Biomarkers in Periodontal Health and Disease Rationale

Functional Food Products and Sustainable Health Saghir

Social Web and Health Research: Benefits, Limitations,

Korean Functional Foods: Composition, Processing and

Exploring the Nutrition and Health Benefits of

Antioxidants and the skin Second Edition Mcmullen

Antioxidants in Andrology 1st Edition Giancarlo

ISBN 978-981-15-7469-6 ISBN 978-981-15-7470-2 (eBook)

# Springer Nature Singapore Pte Ltd. 2020

The production and consumption of vegetables have expanded dramatically in the

Shopian, Jammu and Kashmir, India Gulzar Ahmad Nayik

9 Bitter Gourd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175

23 Horse Chestnut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 467

About the Editors

Gulzar Ahmad Nayik is currently working as Assistant Professor (Cont.) at the

Amir Gull is currently working as a Senior Research Fellow at the Department of

Tehmeena Ahad Department of Food Science & Technology, University of

Mohammed Shaﬁq Alam Department of Processing and Food Engineering,

Amir Gull Department of Food Science & Technology, University of Kashmir,

Pradyuman Kumar Department of Food Engineering & Technology, SLIET,

Shaﬁya Raﬁq Department of Food Science and Technology, Sher-e-Kashmir

Renu Sharma Department of Applied Sciences, Bhai Gurdas Degree College,

Vidisha Tomer Department of Food Technology and Nutrition, Lovely Profes-

# Springer Nature Singapore Pte Ltd. 2020 3

simple phenolic compounds in high concentration primarily in the varieties

Botanical name/Common name- Pisum sativum (L.)/Garden pea

Pisum sativum, commonly known as garden pea/ﬁeld pea, pertaining to family

1.1.2 Production (India, World)

The production of Pisum sativum is mainly prevalent at higher altitudes in temperate

1.1.3 Botanical Description

Pisum sativum is a perennial member of the legume family (Fabaceae) (Aggarwal

1.2 Antioxidant Properties and Characterization

Table 1.1 Various Phenolic compounds Content [mg/g]

Fig. 1.2 Compounds

1.3 Health Benefits

Table 1.2 Nutritional Nutrient Value

1.3.1 Health Effects of Pea Hull Fiber

abundant storehouse of active ingredients acting as antioxidants such as phenols and

Title: Survival factor

Author: Charles V. De Vet

Illustrator: Paul Orban

Release date: September 7, 2023 [eBook #71592]

Original publication: New York, NY: Royal Publications, Inc, 1957

Credits: Greg Weeks, Mary Meehan and the Online Distributed

*** START OF THE PROJECT GUTENBERG EBOOK SURVIVAL

They were trapped on a viciously

[Transcriber's Note: This etext was produced from

Wallace and Saxton took only a few steps—and stopped in

Saxton let out a long breath of relief. "Close," he said.

They entered another clearing, and found themselves in the midst of

By morning the s-tracer had marked the tracking chart sufficiently to

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