Ashitaba aka angelica - Nature Cures®

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Also known as Angelica keiskei koidzmi, Chinese angelica, Dong quai and female ginseng.

Ashitaba is a herb which has been used for centuries in the Far East as a tonic, spice and medicine. The health benefits come from the plant’s root and studies have shown they contain substances that have powerful antibacterial and antifungal properties against the following microbes:

Bifidobacteria
Candida albicans
Clostridium difficile
Clostridium perfringens
Enterococcus faecalis
Eubacterium limosum
Lactobacilli
Peptostreptococcus anaerobius

Ashitaba also possesses antiviral properties and is a potent antioxidant which protects the organs from destructive free radicals and slows the aging process.

Ashitaba’s name in Japanese means ‘Tomorrow’s Leaf’ or ‘Earth Growth’ in English and refers to the fact that if its leaves are picked in the morning, new leaves will be in place by the next morning. Ashitaba is a ‘super food’ which has been consumed as a vegetable and medicine for many hundreds of years by the inhabitants of Seven Islands of Izu (the Longevity Islands).

It is an Asian green vegetable rich in the highly potent antioxidant known as chalcone. Chalcones are rarely found anywhere in the natural world but are the key factor in ashitaba. These organic compounds are flavonoids known as Xanthoangelol, Xanthoangelol-E and 4-Hydrooxyderricin and they give the plant its characteristic yellow sap. This sap differentiates ashitaba from all other strains of angelica.

The antioxidant activity of these flavonoids is due to their molecular structure, and they have a potent antioxidant activity exceeding that of red wine, green tea or soy.

Most plants are devoid of vitamin B12, which is normally only obtainable through meat, fish and eggs. However, ashitaba is a good source of this nutrient, making it an ideal supplement for strict vegetarians and vegans, who omit these foods from their diets and are at risk of suffering from a deficiency.

A shortage of B12 can cause serious cognitive and nervous system problems, in addition to increasing the risk of cardiovascular disease and pernicious anaemia. Ashitaba is also a rich source of coumarins which are potent antioxidants found to contain anti-carcinogenic properties.

100 grams of Ashitaba powder contains the beta carotene content equivalent to four carrots, the vitamin B2 content equivalent to 28 cloves of garlic, the vitamin C content equivalent to 4 lemons, and nine times the amount of iron found in spinach. It is also a good source of fibre.

Beneficial compounds in ashitaba

Chalcones (Xanthoangelol and 4-hydroxyderricin)
Coumarins (psoralen, imperatorin, columbianagin, isorhazelpitin, rhazelpitom and selinidin)
4-hydrodexydelisin glycosides (isoquercitrin, ruteorin, angelic acid and bergapten
Melatonin

Vitamins in Ashitaba

Minerals in ashitaba

Ashitaba is also rich in chlorophyll, the green pigment present in plants that is responsible for collecting and storing energy from the sun. Because the chlorophyll molecule is almost identical to the haemoglobin molecule in red blood cells it is often referred to as ‘nature’s blood’.

One of its many attributes includes its ability to stimulate the production of red blood cells, which carry oxygen to the body’s tissues. It is also an excellent agent for cleansing the blood and liver and promotes the growth of ‘friendly’ intestinal bacteria.

Health benefits of ashitaba

Acts as an effective diuretic to remove toxic waste from the body
Acts as a muscle relaxant, pain killer and sedative
Alleviates joint and muscle pain
Balances and strengthens the female organs and regulates their functions
Calms the central nervous system
Cleanses the blood
Eases the pain of arthritis
Enhances liver and kidney function
Enhances smooth bowel movements which promotes detoxification
Improves vision and memory
Lowers blood pressure
Normalises blood pressure and smooth muscle spasms in the arteries and bronchial tubes
Nourishes the brain
Prevent s osteoporosis and thrombus
Promotes blood circulation
Promotes metabolism
Regulates blood sugar
Regulates cholesterol levels
Reduces allergies
Stabilises female hormones
Strengthen the immune system
Supports the digestive system
Suppresses gastric acid secretion
Treats sinus problems

Due to its antihistamine properties, ashitaba is also used to treat allergies and is also beneficial for sufferers of lung disorders such as asthma and bronchitis. Used in conjunction with other herbs like Asian ginseng, it produces the ability to decrease chest pain in patients suffering from heart disease.

The active substance, xanthoangelol, in the roots of ashitaba provide anti-tumour and anti-metastatic activities.

Ashitaba is useful in treating menstrual cramps and pains and menopause symptoms, gynaecological conditions and can provide options beyond hormone replacement therapy and hysterectomies.

The production of nerve growth factor (NGF) is enhanced by several compounds contained in ashitaba. NGF is a protein essential in the development and survival of certain neurons in both the central and peripheral nervous systems.

This protein is effective in preventing and treating Alzheimer type dementia and diabetic peripheral neuropathy and as yet cannot be manufactured. However NGF production enhancers such as ashitaba can pass through the blood brain barrier to work in the brain and increase the NGF concentration.

Ashitaba is recommended for diabetics as it has the ability to normalise blood sugar levels. A diabetes patient in Japan took ashitaba powder daily for six months and his blood sugar level dropped from 400 mg/dl to 150 mg/dl.

Ashitaba contains water based (hydrophillic) antioxidants that are more potent than those found in green tea. Ashitaba contains 6.20. Sage tea contains 4.67 and green tea 3.50.

Ashitaba can be taken by mouth in the following forms:

Decoction (a teaspoon or tablespoon of cut root simmered in one cup of hot water)
Dried leaf (taken in an infusion)
Dried root (taken directly by mouth or in an infusion)
Fluid extract
Leaf liquid extract
Leaf tincture
Leaf and root dried powder
Root tincture
Tea (root steeped in hot water)
Candied stems
Whole root or root slices (boiled or soaked in wine)

Candied ashitaba (angelica) stems are often used in baking as decorations for cakes, and the leaves can be used in salads or cooked with other fruits like rhubarb. The dried roots and leaves can be made into teas.

The recommended dosage for medicinal purposes is one teaspoon of ashitaba powder taken in the morning and evening in a small amount of juice, followed by a glass of water. Ashitaba has a sweet herblike taste and has no known contraindications.

NOTE: Avoid ashitaba if taking any type of medication that thins the blood or for hormone therapies and contraception.

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