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FOOD SCIENCE

Give peas a chance

A series of in vitro, ex vivo and in vivo studies show that starch structure and plant tissue intactness control glucose release from pea-based foods. Modification of these characteristics through plant breeding and food processing may provide opportunities for enhanced food formulation, but challenges for labelling and communication.

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Fig. 1: Plant tissue intactness and starch structure impact metabolism and microbiota.

Phloen / Alamy Stock Photo (whole peas); Etienne Voss / Alamy Stock Photo (pea flour)

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Correspondence to Michael J. Gidley.

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Gidley, M.J. Give peas a chance. Nat Food 1, 663–664 (2020). https://doi.org/10.1038/s43016-020-00168-7

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