Family: Fabaceae

Bengali/Vernacular Name: Matar.

English Name: Pea, Garden Pea.

Description of the Plant:
A long, weak annual herb with hollow stems, 1-2 m long. Leaves abruptly pinnate with auricled stipules; the rachis ending in a tendril; leaflets obovate, entire, 3-4 cm long. Peduncles 1-2 flowered. Flowers white, blue or purple. Pods straight or curved, 5-10 cm long; seeds 6-9.

Using information:
Seeds are refrigerant, appetizer, fattening, laxative, alleviative of bile, phlegm and burning of the skin. Flour from the seeds is considered emollient and resolvent and it is applied as cataplasm (Yusuf et al. 2009).

Chemical constituents:
Green and ripe fruits and seeds contain starch, albuminoids, an oil, galactolipids, alkaloids, trigonelline and piplartine, essential oil and soluble carbohydrates (Ghani, 2003). Kaempferol-3-triglucoside, quercetin-3-triglucoside and their p-coumaric acid esters isolated from leaf, petiole, tendril and stem. A new glycoside – pisatoside also isolated from the plant. Some pyrimidine derivatives and amino acids have been isolated from seedlings. Pisatin and L-pipecolic acid have been isolated from pods. Free homoserine has been detected in seeds and pods. Methyl-4-chloindole-3-acetate has been isolated from immature seeds. Germinating pea seedlings contain high concentration of D-alanine. A cerebroside has been isolated from seeds which on hydrolysis yielded hydroxytricosanoic acid, sphingosine base and glucose. Ferritin has been isolated from dried pea. Cis, trans- and trans, trans-xanthoxin found in roots (Rastogi & Mehrotra, 1990 & 93).


Cultivated throughout the country.

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Retutn from PISUM SATIVUM to Medicinal Plants: Part P