Asparagine (As) is derived from aspartic acid, in fact it structure nearly identical, but aspartic acid’s makeup involves a side-chain carboxyl group that involves ammonia. Asparagine is a part of the 20 building blocks of protein. Asparagine is key to the distribution of nitrogen. It was isolated from asparagus juice (hence the name) in 1806 by French chemists Louis Nicolas Vauquelin and Pierre Jean Robiquet, becoming the first isolated amino acid. Later in 1932 the presence of asparagine proteins was proven.
Asparagine is a necessary element to proteins that are involved in signaling and transmission across nerve endings and it also controls the metabolic processes of cells that work in the nerves and brain tissue. Asparagine provides assistance to maintaining a healthy balance to the central nervous system. When needed asparagine is capable of converting one amino acid to another through processes called amination and transamination. Just as glutamine is important for the detoxification of ammonia, asparagines too takes part in the process of removing ammonia from the body.
Asparagine is found in Seafood, beef, whey protein, meat, dairy, fish, and eggs.