Asparagine is a non essential amino acid, Asparagine is made from Aspartic Acid plus ATP (adenosine tri-phosphate).
Required by the nervous system to maintain equilibrium and is required for amino acid transformation from one form to the other inside the liver.
Asparagine functions as a neurotransmitter, of particular interest is that Aspartic Acid and Asparagine have high concentrations in the hippocampus and the hypothalamus. The hippocampus is a part of the brain that plays the main role in short-term memory, while the hypothalamus is involved in the biology of emotion, and serves as a neurological gate between the brain and the rest of the nervous system.
Aids in removing ammonia from the body.
May increase endurance and decrease fatigue.
Detoxifies harmful chemicals.
Involved in DNA synthesis.
Probably stimulates thymus gland.
Asparagine was first isolated in 1806, in a crystalline form, by French chemists Louis Nicolas Vauquelin and his assistant Pierre Jean Robiquet from asparagus juice, hence the name they chose for that new matter and became the first amino acid to be isolated. Pierre Jean Robiquet identified Asparagine from licorice root in 1809.
Glutamate, made from glutamic acid is the other excitatory neurotransmitter.
Asparagus, dairy, beef, poultry and eggs
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