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This book addresses the traditional use of a specific crop legume,
grass pea (Lathyrus sativus), as a food product and ingredient for
typical food products. Grass pea has very interesting nutritional
qualities, including an abundance of proteins and peculiar
organoleptic properties. As the crop also shows an enhanced
resistance to adverse conditions, it is used in many geographical
areas as the main ingredient of certain traditional foods. On the
other hand, grass pea is questionable as a source of human and
animal nutrition because it contains a neurotoxin - -N-oxalyl-L- ,
-diaminopropionic acid - that is known for its neurological
effects. The related disease is referred to as 'neurolathyrism' and
occurs when grass pea-based foods are consumed in large quantities.
The book is divided into five chapters, the first of which
summarizes the chemical and biochemical properties of grass pea and
provides nutritional evaluations. The second chapter provides an
overview of foods containing Lathyrus sativus around the world,
while the third describes Italian foods in detail. The fourth
chapter focuses on the problem of neurolathyrism in connection with
human nutrition and health. In closing, the fifth chapter sheds
light on the historical and traditional food products sector from a
food traceability and authenticity standpoint.
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