Asparagine is one of the most common natural amino acids on Earth and is closely related to aspartic acid. It was first isolated in 1932 from asparagus and is also widely available in plant protein. Asparagine is required by the nervous system to maintain equilibrium which affects how nervous or calm a person is. Asparagine is created from another amino acid, aspartic acid and is also converted back into
aspartic acid and releases energy that the brain and nervous system cells use for metabolism. Asparagine is also required for amino acid transformation from one form to the another which is achieved in the liver.
When foods containing asparagine are heat processed or fried a dangerous carcinogenic compound can be formed known as acrylamide. See Acrylamide dangers.
Deficiency symptoms of asparagine