Peavine: Whole Food Profile
The squeezed juice from the combined pods, vines, leaves, and stems of the common pea (Pisum sativum) is a nutritionally packed source of essential vitamins and a significant source for phenolic compounds.
Key Nutrients
Percentages shown as %DV per serving of 5g peavine juice extract.
Key Phytonutrients
Chlorophyll
Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity
Flavonols
Promote antioxidant, anti-cancer, vascular, and anti-inflammatory activity
- Kaempferol
- Quercetin
Lignans
Polyphenolic compounds metabolized by gut bacteria that support antioxidant activity
Saponins
Support the immune system, healthy cholesterol levels, and blood glucose levels
Carotenoids
Antioxidants with anti-cancer potential and may lower risk of macular degeneration
- Lutein (7.22 mcg/g)**
- Zeaxanthin (0.39 mcg/g)**
Total Phenolic Content
Contains phenolic antioxidants that support endocrine balance, assist kidney function, and aid liver detoxification processes.
- Total Phenolics 33.9mg/g**
*Data is mean values from Phenol-Explorer Database1
**Data on file with WholisticMatters. Values subject to change based on strain and experimental methods
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Jin, A., Ozga, J. A., Lopes-Lutz, D., Schieber, A., & Reinecke, D. M. (2012). Characterization of proanthocyanidins in pea (Pisum sativum L.), lentil (Lens culinaris L.), and faba bean (Vicia faba L.) seeds.
Food Research International, 46(2), 528-535. doi:https://doi.org/10.1016/j.foodres.2011.11.018
Neugart, S., Rohn, S., & Schreiner, M. (2015). Identification of complex, naturally occurring flavonoid glycosides in Vicia faba and Pisum sativum leaves by HPLC-DAD-ESI-MSn and the genotypic effect on their flavonoid profile. Food Research International, 76, 114- 121. doi:https://doi.org/10.1016/j.foodres.2015.02.021
Reim, V., & Rohn, S. (2015). Characterization of saponins in peas (Pisum sativum L.) by HPTLC coupled to mass spectrometry and a hemolysis assay. Food Research International, 76, 3-10. doi:https://doi.org/10.1016/j.foodres.2014.06.043
Rothwell, J.A., et al., Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content.
Database, 2013. 2013: p. bat070-bat070.
