Hermetica Superfood Encyclopedia
Legacy index-continuity record: the score and narrative are provisional and must not be represented as validated or human-approved.
Review flags: CLAIM_LEVEL_HUMAN_REVIEW_REQUIRED
A 2026 systematic review found heterogeneous, mostly small human studies of asparagus-stem products. The evidence does not validate every asparagus extract, plant part or sleep claim.
Origin & History
Asparagus officinalis is a perennial herbaceous plant in the Liliaceae family, native to Europe, western Asia, and northern Africa, now cultivated globally as a vegetable from its young shoots. The aerial parts (shoots and stems) are typically extracted using methanol or ethyl acetate fractionation to obtain bioactive compounds including polyphenols, flavonoids, and asparagusic acid derivatives.
Research Narrative (Provisional)
A 2026 systematic review assessed asparagus-stem consumption and health outcomes in adults (PMID 42311153). The review's intervention identity is narrower than generic asparagus or root extracts.
Preparation & Dosage
Dosage guidance is withheld because the publication gate has not recorded adequate support for this profile.
Nutritional Profile
Asparagus officinalis (raw, per 100g): Macronutrients — Calories: 20 kcal; Protein: 2.2g (contains all essential amino acids, notably asparagine at ~0.9g); Carbohydrates: 3.9g (of which sugars 1.9g); Dietary fiber: 2.1g (mix of insoluble cellulose and soluble fructooligosaccharides/inulin ~2-3g, supporting prebiotic activity); Fat: 0.12g (including linoleic acid ~0.05g, alpha-linolenic acid ~0.03g). Micronutrients — Folate (B9): 52µg (13% DV; high bioavailability in young spears); Vitamin K1: 41.6µg (35% DV; note interaction with anticoagulants); Vitamin C: 5.6mg (6% DV; heat-sensitive, reduced ~50% on cooking); Vitamin E: 1.13mg; Vitamin B1 (thiamine): 0.14mg; Vitamin B2 (riboflavin): 0.13mg; Potassium: 202mg; Phosphorus: 52mg; Calcium: 24mg; Magnesium: 14mg; Iron: 2.14mg (non-heme; bioavailability enhanced by co-consumed vitamin C); Zinc: 0.54mg; Selenium: 2.3µg. Bioactive Compounds — Quercetin: ~7–15mg/100g (flavonoid; moderate oral bioavailability ~17–24%, enhanced by fat co-ingestion); Ferulic acid: ~4–8mg/100g (hydroxycinnamic acid; bioavailability improved upon cooking); Rutin: ~5–10mg/100g; Kaempferol glycosides: ~3–6mg/100g; Saponins (asparagosides A–I, protodioscin): ~0.3–1.5% dry weight (poorly absorbed intact, partially hydrolyzed by gut microbiota); Glutathione: ~28mg/100g (antioxidant tripeptide); Asparagine: predominant free amino acid. Bioavailability Notes — Light steaming (3–5 min) increases polyphenol extractability by softening cell walls while minimizing vitamin C loss; boiling leaches ~30–40% of water-soluble vitamins and folate into cooking water; raw consumption preserves heat-labile nutrients but reduces saponin digestibility.
Reported Mechanism (Provisional)
Asparagus exerts its effects primarily through COX-2 enzyme inhibition, reducing inflammatory prostaglandin synthesis. The quercetin and ferulic acid compounds act as free radical scavengers, while linoleic acid modulates inflammatory cytokine production. These mechanisms work synergistically to provide antioxidant protection and reduce oxidative stress markers.
Clinical Narrative (Provisional)
Evidence grade: limited. This page is restricted to Asparagus officinalis; findings for specialized stem products are not transferred to unspecified extracts.
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