Legumes like yellow peas provide a source of phenolic compounds—naturally occurring bioactive substances with a wide range of therapeutic and pharmacological properties. A 2009 study extracted varying amounts of 8 different phenolic compounds in different samples of peas. Gallic, ferulic and tannic acid were among the most common. Gallic and ferulic acid are most commonly known for antioxidant and anti-inflammatory properties while tannic acid has shown potential for antiviral and antibacterial properties.
Reference: Maurya, et al. Chromatographical analysis of Phenolic acids in different preparations of pea (Pisum sativum) and chickpea (Cicer arietinum). Internet J Alternative Med. 2009; 8(1).