Asparagine
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A dispensable amino acid; synthesized from aspartate and glutamine; incorporates into amino acid sequences of proteins; a required precursor for the synthesis of RNA, DNA and ATP; vital for protein function including antibodies, collagen assembly, enzymes and cell-to-cell recognition; can be readily converted into aspartate, providing aspartate on demand for many cellular functions; can increase cellular energy production by contributing carbon skeletons to the citric acid cycle; and is a component of the urea cycle which removes excess ammonia.

An asparagine deficiency could be a contributing cause of fatigue and immune system stress including autoimmune disorders, infections and severe allergies.

Dietary sources richest in asparagine (per serving) include nutritional supplements, protein powders (especially soy) and all foods that are rich in protein, particularly milk protein (eggs, dairy products), whole grains and grain products, and meats, including fish.

Asparagine is partially degraded into aspartate by heat (cooking), storage or acid.

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