Lathyrus

Scientific Name(s): Lathyrus cicero., Lathyrus odoratus., Lathyrus sativus.
Common Name(s): Caley pea, Chickling vetch, Everlasting pea, Flat-podded vetch, Grass pea, Red pea, Singletary pea, Spanish vetchling, Sweet pea, White pea, Wild pea

Medically reviewed by Drugs.com. Last updated on May 23, 2022.

Clinical Overview

Use

Despite its known toxicity, Lathryus has been cultivated for animal and human consumption. The development of low-toxin subspecies has renewed interest in the legume as a source of animal feed protein. No animal or clinical data are available regarding the use of Lathyrus for any clinical condition. Limited in vitro studies have explored the antioxidant and antifungal properties of isolated chemical constituents of Lathyrus.

Dosing

Clinical evidence is lacking to support specific dosage recommendations for Lathryus.

Contraindications

Contraindications have not been identified; however, use is not recommended.

Pregnancy/Lactation

Avoid use. Adverse effects have been reported.

Interactions

None well documented.

Adverse Reactions

Information regarding adverse reactions with the use of Lathyrus is limited.

Toxicology

Some species are neurotoxic.

Scientific Family

• Fabaceae (pea)
• Leguminosae (bean)

Botany

Lathyrus is a widespread genus, with more than 160 species growing worldwide (both annual and perennial) and approximately 60 species identified in the United States. The genus includes the popular garden plant L. odoratus (sweet pea), grown for its scent and wide array of colors.1, 2 The legume L. sativus (grass or white pea) is cultivated for animal and human consumption, especially by subsistence farmers in areas of low rainfall.3 The vine grows up to 1 m in length, has an extensive root system, and bears seeds (ie, the peas) that are eaten or dried and used as a powder/flour.2 The edible chickpea (Cicer arietinum) is not a member of the Lathyrus genus, nor is the garden pea (Pisum spp.).1

History

Data from fossils indicate that Lathyrus has been cultivated since the Neolithic Age (approximately 10,200 BC to between 4,500 and 2,000 BC). The toxic effects of Lathyrus were described as early as 370 BC by Hippocrates. History records episodes of neurolathyrism, a neurological disease of humans and domestic animals caused by eating certain legumes of the genus Lathyrus, particularly during droughts or wars when consumption of the hardy pea increased.2, 4, 5 The plant is native to the Mediterranean region and has been cultivated in North America since the 1700s.2, 6

The development of low-toxin subspecies has renewed interest in the legume as a source of animal feed protein.3

Chemistry

L. sativus pea consists primarily of protein high in lysine but deficient in methionine, cysteine, and tryptophan; the plant is also low in polyunsaturated fatty acids and has a high starch content.3, 7 A variety of compounds with potential neurotoxic effects have been identified; see Toxicology.

Histaminase, which has antioxidant properties, has been identified in L. sativus,8 and a polygalacturonase-inhibiting protein has also been described.9 Flavonoids and triterpenoid saponins have been investigated in the ...