The common pea, also known as the garden pea, is an herbaceous annual from the Fabaceae family. It is cultivated across the globe and has been in cultivation for thousands of years. They are used fresh or stored in canned/frozen and dried form.
Peas are high in fiber, protein, vitamins, minerals, and lutein (a yellow carotenoid pigment that benefits vision). The global production of peas in 2017 has been put at 34.2 million metric tons (https://www.tridge.com/intelligences/peas/production).
Clemente et al. (2012) found that the Bowman-Birk inhibitors (BBI) from legumes are good for the mammalian gastrointestinal tract. Their findings suggest that these could be potentially chemopreventive in the early stages of colorectal cancer.
Some patent applications containing multiple legumes, including Pisum sativum, have been filed over the years. However, it appears that the patents were either permitted to be expired or not taken forward. The role of legumes—and that includes peas—is something likely to be further studied to assess their anticancer potential.
I did not find any credible scientific support for the blood sugar reduction properties of peas, though.
To learn more about herbs with anticancer potential, you can check here.