The bioactive compounds and biological functions of Asparagus officinalis L. – A review

• Main Authors: Qingbin Guo, Nifei Wang, Huanhuan Liu, Zhenjing Li, Laifeng Lu, Changlu Wang
• Format: Article
• Language: English
• Published: Elsevier 2020-02-01
• Series: Journal of Functional Foods
• Subjects: Asparagus; Nutritional value; Bioactivities; Food progressing; Application
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464619306516

Asparagus (Asparagus officinalis L.) is a perennial herb with various bioactivities and has been widely used as medicine and food since ancient times. With the reputation of “the king of vegetables” in the international market, its health benefits and biological functions have attracted increasing interests from both public and academia. This review summarizes the nutritional values, bioactive compounds, biological functions and the food and non-food applications of asparagus. Moreover, the relationships between health benefits and its bioactive components are also discussed. Asparagus contains various phytochemical compounds such as polysaccharides, polyphenols, anthocyanins and saponins, which exhibit anti-cancer, anti-tumor, antioxidant, immunomodulatory, hypoglycemic, anti-hypertensive and anti-epileptic effects through in vitro and in vivo experiments. However, it is critical to bridge the gap between bioactive components and human health and to uncover their corresponding mechanisms. This paper will help to facilitate the food and medicinal application of Asparagus in the future.