Aspartic acid

Definition

Aspartic acid, also called asparaginic acid, is one of the nonessential amino acids. "Nonessential" means that our bodies produce it even if we don't get this amino acid from the food we eat.

Aspartic acid helps every cell in the body work. It plays a role in:

• Hormone production and release
• Normal nervous system function

Plant sources of aspartic acid include:

• Legumes such as soybeans, garbanzo beans, and lentils
• Peanuts, almonds, walnuts, and flaxseeds

Animal sources include:

• Beef
• Eggs
• Salmon
• Shrimp

Alternative Names

Asparaginic acid

References

Gebhardt S, Cutrufelli R, Howe J, Haytowitz D, Pehrsson P, Lemar L, et al. USDA national nutrient database for standard reference, release 19, 2006.

Hershfield MS. Disorders of purine and pyrimidine metabolism. In: Goldman L, Ausiello D, eds. Cecil Medicine. 23rd ed. Philadelphia, Pa: Saunders Elsevier; 2007:chap 222.

Mason JB. Nutritional assessment and management of the malnourished patient. In: Feldman M, Friedman LS, Sleisenger MH, eds. Sleisenger & Fordtran’s Gastrointestinal and Liver Disease. 8th ed. Philadelphia, Pa: Saunders Elsevier; 2006:chap 15.

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