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).

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