Aspartic Acid – Definition, Facts, Functions, Uses, Health Benefits, Food Sources, And Side Effects

Facts

It is a non-essential amino acid and generally distributed in proteins, though it is proved to play a major role in the energy cycle of your body.

It was first discovered in 1827 by Etienne Ossian Henry and Auguste-Arthur Plisson, derived from asparagine (amino acid), which had been isolated from asparagus juice in 1806, by boiling with a base.

Uses and functions

It is essential to the process of chelating, or holding, minerals to make them easier to assimilate, digest, and utilize, as in calcium, magnesium aspartate, and potassium.

Participates in another non-essential amino acid cycle – ornithine, in transamination reactions, as well as in the formation of pyrimidines, anserine, carnosine, and purines.

This non-essential amino acid plays a key role in the citric acid cycle (Krebs cycle), within which a number of other biochemicals and are amino acids formed.

Health benefits of aspartic acid

  • It is believed to help your body promote a robust metabolism.
  • Occasionally, it is used to treat depression and fatigue.
  • It helps the body avoid developing some essential amino acids deficiencies.
  • It plays a central role in the neuroendocrine system, as a regulator of the release and synthesis of hormones.
  • It aids in energy production from carbohydrates and in RNA and DNA formation.
  • It aids in liver detoxification from drugs and chemicals.
  • It keeps your mind sharp by increasing concentrations of NADH in the brain, which is thought to boost the production of chemicals and neurotransmitters needed for normal mental functioning.
  • According to some studies, this amino acid lowers the risks factors for developing cardiovascular disorders. Cardiovascular disease is the most frequent cause of death in the US and, as a category, includes cerebrovascular disease (stroke), coronary heart disease (CHD), peripheral vascular disease, and hypertension. Heart disease costs Americans more than $316.4 billion per year.
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Food sources of aspartic acid

Dietary sources include – soybeans, garbanzo beans, swam cabbage, lentils, meat, eggs, mung beans, red kidney beans, navy beans, adzuki beans, broccoli raab, spinach, oat flakes, oatmeal, oat bran, millet, avocado, asparagus, peanuts, almonds, walnuts, Brazil nuts, pecans, flaxseeds, chia seeds, cottonseeds, watermelon seeds, sunflower seeds, pumpkin seeds, sesame seeds, potatoes, sweet potatoes spirulina, wakame, and the sweetener aspartame.

Dosage

If you want to ingest a supplement that contains this amino acid, use maximum 3.12 g daily.

More importantly, it is recommended to use it for a period of four to 12 weeks followed by four weeks of cessation.

Side effects of aspartic acid

Health care specialists don’t recommend supplements of this amino acid for regular use, especially for children, who usually have more sensitive nervous systems.

Side effects of using a supplement with this amino acid also include – headaches, acne, mood swings, diarrhea, anxiety, elevated aggression levels, and depression.

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