Asparagus extract.Asparagus Officinalis Extract.Asparagus Root extract.CAS.RN.NO:84649-90-1.aqueous extracts of asparagus

Botanical Source:Asparagus officinalis,Asparagus officinalis L.

Common Names&Synonyms:Asparagi rhizoma,Asparagus tenuifolius auct. non Lamarck Asparagus officinalis subsp. prostratus,Sparrowgrass, Asparagus Officinalis,Asperge, Garden Asparagus, Sparrowgrass, Tien Men Tong, and Shatavari.

Phytochemical and Constituents of Asparagus:

Ancient Grecians and Romans used Asparagus for its diuretic properties. It helps flush out the kidneys and help prevent the formation of kidney stones. Hippocrates highly regarded Asparagus as a medicinal plant that was used for treating all kinds of conditions from toothaches to healing certain types of cancer. This plant contains vitamins A, B1, B2, C and E, magnesium, phosphorus, calcium, iron and folic acid. Chinese pharmacists save the best Asparagus roots for their families and friends, believing that it will increase feelings of compassion and love. In India, it is used to promote fertility, reduce menstrual cramping, and increase milk production in nursing mothers.

Constituents: Asparagus stems are rich in the amino acids asparagine, tyrosone and arginine, plus succinic acid and a methylsulfonium derivative of methionine. Other constituents of asparagus include essential oil, flavonoids (kaempferol, quercitin, rutin), resin, and tannin.Two sulfur-bearing mercaptans, S-methylthioacrylate and S-methyl 3-(methylthio) thiopropionate accounts for the distinctive odor of your urine shortly after consuming a mass of the stems.

Composition Figures in grams (g) or miligrams (mg) per 100g of food.
Stem (Fresh weight)
26 Calories per 100g
Water: 91.7%
Protein: 2.5g; Fat: 0.2g; Carbohydrate: 5g; Fibre: 0.7g; Ash: 0.6g;
Minerals - Calcium: 22mg; Phosphorus: 62mg; Iron: 1mg; Magnesium: 0mg; Sodium: 2mg; Potassium: 278mg; Zinc: 0mg;
Vitamins - A: 540mg; Thiamine (B1): 0.18mg; Riboflavin (B2): 0.2mg; Niacin: 1.5mg; B6: 0mg; C: 33mg;

Asparagosid E: C46H78O19


Chemistry and Pharmacology
The main constituents include inulin, asparagusic acid, and eight fructo-oligosaccharides (Leung and Foster, 1996). The two glycosidic bitter principles, officinalisnin-I and officinalisnin-II, are isolated from the dried root and yield b-sitosterol, sarsasapogenin, and nine steroidal glycosides (named asparagosides A to I, in order of increasing polarity) (Leung and Foster, 1996). Other constituents include asparagine, tyrosine, succinic acid, arginine, a-aminodimethyl-g-butyrothetin (a methylsulfonium derivative of methionine), fat, and sugar (Stecher, 1968). The roots are thought to possess diuretic and hypotensive properties, and to enhance the renal elimination of water (Bruneton, 1995; Leung and Foster, 1996).

Nutrition:Nutritionally, asparagus is one of the more balanced vegetables. It is the leading provider of folic acid in all vegetables. Folic acid is necessary for blood cell formation, growth, and prevention of liver disease. Asparagus is also very low in calories; each stalk contains less than 4 calories. It contains no fat or cholesterol, and is very low in sodium. Asparagus is a great source of potassium and fiber. Asparagus also provides rutin, which strengthens the capillary walls.
Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.
Asparagus has No Fat, contains No Cholesterol and is low in Sodium.

Shoot: 22-spirostan-3beta-ol,4-VINYL-GUAIACOL,4-VINYL-PHENOL;ALPHA-LINOLENIC-ACID;ARGININE;ASPARAGINE;ASPARAGOSIDES;ASPARAGUSIC-ACID;BETA-CAROTENE;CHROMIUM;CONIFERIN;CYANIDIN-3,5-DIGLUCOSIDE;CYANIDIN-3-MONOGLUCOSIDE;CYANIDIN-3-RHAMNOSYLGLUCOSIDE;CYANIDIN-3-RHAMNOSYLGLUCOSYLGLUCOSIDE;CYSTINE;DIOSGENIN;FOLACIN;GLUTAMIC-ACID;GLYCINE;GUAIACOL;HISTIDINE;INOSITOL;ISOLEUCINE;JAMOGENIN;LAURIC-ACID;LEUCINE;LINOLEIC-ACID;LYSINE;M-CRESOL;MYRISTIC-ACID;NIACIN;O-CRESOL;OLEIC-ACID;P-CRESOL;PAEONIDIN-3-GLUCOSYLRHAMNOSYLGLUCOSIDE;PAEONIDINRHAMNOSYLGLUCOSIDE;PALMITIC-ACID;PALMITOLEIC-ACID;PANTOTHENIC-ACID;PHENYLALANINE;PHILOTHION;PROLINE;RHAMNOSE;RIBOFLAVIN;SARSAPOGENIN;SERINE;SUCCINIC-ACID;THIAMIN;THREONINE;TOCOPHEROL;TRYPTOPHAN;TYROSINE;VALINE Shoot
Seed:ALANINE
Rhizome: PSEUDOASPARAGOSE;ALPHA-AMINODIMETHYL-GAMMA-BUTYROTHETIN;CHOLINE;MANNAN
Plant:ZEAXANTHIN;LUTEIN;ALPHA-CAROTENE;ASPARASAPONINS
Root:INULIN;KAEMPFEROL;OFFICINALISIN-II;QUERCETIN;RUTIN



Asparagus Edible Uses:

Young shoots - raw or cooked. Considered a gourmet food, the shoots are harvested in the spring. We find them very acceptable raw in salads, with a hint of onion in their flavour. They are normally boiled or steamed and used as a vegetable. Male plants produce the best shoots. Do not over-harvest the plant because this would weaken it in the following year. The shoots are a good source of protein and dietary fibre. Roasted seeds are a coffee substitute
Why Should You Eat Asparagus?: Asparagus:
is low calorie
has no fat
is naturally low in sodium
is an excellent source of folic acid (which is used in blood cell formation and prevention of liver disease and neural tube defects)
is a good source of potassium (which helps muscles recovery and prevents cramping)
is a significant source of Vitamin C, Thiamin, B6, and fiber
provides as many grams of protein as it does of carbohydrates
contains rutin (which strengthens capillary walls) and GSH (which is an antioxidant and cancer fighter).
This well-known table delicacy may be found wild on the sea-coast in the South-west of England, especially near the Lizard, in the Isle of Anglesea, otherwise it is a rare native. In the southern parts of Russia and Poland the waste steppes are covered with this plant, which is there eaten by horses and cattle as grass. It is also common in Greece, and was formerly much esteemed as a vegetable by the Greeks and Romans. It appears to have been cultivated in the time of Cato the Elder, 200 years B.C., and Pliny mentions a species that grew near Ravenna, of which three heads would weigh a pound.
Asparagus is noticed by Gerard in 1597, and in 1670 forced Asparagus was supplied to the London market.


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Product Specifications and Supplying Conditions:
Description: Asparagus Officinalis Extract.
Plant Part Used: Root of Asparagus Officinalis.
Concentration: 5:1. 10:1.
Serie Code: P-065
Expiration Date: 18~24Months in Good Condition
Storage Stock: Bulk in Stock
Pricing Terms: C&F;CIF;DDU;DDP.
Delivery Arrange: Soonest on the Day Confirmed

Appearance Showing: Light Pale Yellow Fine Crystal Powder
Extracts State: Fine Crystal Powder
Mesh Size: 100% Pass 80 Mesh Screen
Color: Light Pale Yellow
Odor and Smell: Characteristics
Taste Sense: Characteristic,light bitter.
Bulk Density: 0.45~0.46g/ml.


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