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Ashitaba facts and health benefits

Ashitaba At a glance
Name: Ashitaba
A scientific name: Angelica Kiskay
Origin Japan, where it’s on the Pacific coast.
Forms Long, naked, 6-8 mm long, flat.
Taste Bitter
Benefits to your health Support of cardiovascular health, regulation of blood pressure, slowing down the aging process, increased metabolism, prevention and treatment of gastric problems, improvement of the central nervous system, treatment of insomnia, prevention and treatment of diabetes, blood detoxification, help with predenstrual syndrome, relief of muscle and joint pain, gastrointestinal disorders, cholesterol control, prevention of Alzheimer’s disease, Parkinson’s disease and dementia, natural solution to anemia.

Ashitaba, scientifically known as Angelica Keiskey, is a bitter deciduous plant from the root family (Apiaceae). Because of its rapid growth and regeneration capacity, it is also called the leaf of tomorrow. The plant is native to Japan, where it can be found on the Pacific coast. It is endemic to the Bozo peninsula, the Miura peninsula, the Izu peninsula and the Izu.  It has been cultivated on a large scale outside its natural range. Next to the ashitaba it is known as ashitaba, the herb of longevity, the leaf of the next day and the treasure plant. In Korea the grass is called Myung Il-Yob and in Japan Ashitaba, which literally means tomorrow’s list. Another common name for A. Keiskei is Shin Sun Cho, which means the precious herb that God uses. In Japan and China, Ashitaba has been used in medicine for hundreds of years as a promoter of general health and as a remedy against ageing. The antenna parts are mainly used as a source of green vegetable juice as daily medicinal food, while the young leaves of the antenna parts are used for steaming or baking. Air constituents are also used in tea, flour, wine and cosmetics.

Ashitaba comes from the Japanese word ashita, meaning tomorrow, and ba is a leaf associated with the plant’s ability to produce new leaves after removing cuttings. Angelica comes from Latin and means little angel. Keisukei was made by Ito Keisukei, a 19th century Japanese botanist. He is also known as the father of modern Japanese botany.  This plant has long been used in Japan as a dietary supplement as well as a remedy. Recent research has confirmed many traditional applications of the plant, and it is now widely available on the Internet as a medicine, food additive and seed for the cultivation of the plant.

Description of the installation

Ashitaba is a herbaceous and perennial plant that normally grows to a height of 50 to 120 centimetres. The plant grows in a humid environment off the coast. It grows best in deep, moist and fertile soils, in the shade or in the sun. You have to keep the humidity constant, but avoid over humidification. Under favourable soil conditions, the ashitaba can reach a height of one metre. Roots are strong, conical or cylindrical. The rhizomes are thick and short, with several elongated roots. The trunks are strong, branched from above and bare.


The leaves are radical and not very culinary, usually evergreen, 2 or 3 ribbed, dull delta-shaped, 20 to 60 cm long, bare along the circumference. The leaves are quite thick, usually deeply forked with 2 to 3 cracks; the segments are usually ovoid, 5 to 10 cm long, 3 to 6 cm wide, pointed, toothed, with bumpy veins at the top; the casings at the top are elliptical, swollen.


The inflorescences of the umbilical cord are quite numerous; the stems are on top; the inside of the rays and the stem is lowered; the rays are 10-20; the stems are 20-40; the involution arches are slightly, linear or slightly enlarged at the base, barely stretched, slightly longer or shorter than the stems; the shapes are short, longer than the stylized pedestals. The flowers are hermaphroditic (with male and female organs). Flowering usually takes place between June and October.


The fruiting flower is followed by naked, elongated, 6-8 mm long, flat fruit; the spinal ribs are short and fairly thick; the side ribs are winged.

Ashitaba Health Manual

Ashitaba has a variety of desired health effects. Many studies have been carried out into the health benefits of Ashitaba. These are some of his most valuable opportunities. The Ashitaba is known

1. Heart health support

It contains halons, which have an incredible ability to lower and regulate blood pressure. It is also an anticoagulant, which means that it can help prevent painful and dangerous blood clots. This increases the level of good cholesterol and can lower the level of bad cholesterol and triglycerides. It contains potassium, which supports the work of the heart muscle. Good heart health is very important. By controlling your cholesterol level, you reduce the risk of stroke, heart attack and heart disease.

2. Blood pressure adjustment

Ashitaba consists of chalcones, which have a diuretic function to reduce hypertension. It also contains a potassium mineral that controls the contraction of the heart muscle and blood pressure.

3. Ageing delay

It is impossible to stop the aging process, but Ashitaba leaves are known as a natural solution to slow down the aging process. Ashita leaves contain melatonin, one of the powerful antioxidants that promote healthy skin and support optimal regeneration of skin cells, preventing premature skin ageing.

4. Increase in metabolism

It is one of the best home remedies to increase energy and stimulate metabolism. It will also contribute to weight loss. In combination with a healthy diet and regular exercise, he can lose extra weight. It also creates an alkaline pH level in the body and can help control appetite. Ashitab contains proteins that help build muscle during training.

5. Prevention and treatment of Stomach Disease

As mentioned earlier, it consists of chalcones, which are associated with the prevention of constipation. It is also a diuretic that allows the body to release excess weight into the water. It can make you feel better and improve your digestion. It can also reduce gastric excretion and help alleviate the symptoms of GERD and gastrointestinal ulcers. Animal studies have shown that the higher the dose of Ashitaba administered to animals, the less acid is excreted.

6. Improvement of the central nervous system

If you take ashitaba, it will stimulate the production of nerve growth factor because it is high in vitamin B12. The nerve growth factor is crucial for the survival and maintenance of sympathetic and sensory neurons. If you have healthy neurons, you have excellent cognitive function. A healthy central nervous system is very important because it controls most functions of the body and mind.

7. Treatment of insomnia

There are many factors that can cause sleep disorders in a person. In any case, Ashitaba leaves can be used to prepare an excellent herbal tea for a restful sleep. A healthy sleep improves brain function and makes you happier.

8. Prevention and treatment of diabetes

The chalcones in Ashitab contribute to the regulation of the glucose content. People with diabetes can include Ashitaba in their diet because it can help lower insulin levels by preventing blood sugar levels from rising sharply. It can also increase insulin sensitivity and lower and stabilize blood sugar levels. This can lower blood pressure and improve liver and kidney function.

9. Blood detoxification

It can prevent and combat anaemia caused by high levels of potassium, calcium and iron. It also allows the blood to release harmful toxins. It contains vitamin B12 and chlorophyll, which allow the blood to circulate freely. In addition, Ashitaba promotes the formation of erythrocytes and haemoglobin. When you detox the blood, the body is rejuvenated. The blood passes on all the impurities to your whole body, which has a major impact on your overall health.

10. Premenstrual syndromeHelp

Ashitaba consists of a substance called chalcone that can relieve dysmenorrhoea (associated with menstrual pain). Therefore, ashita leaves are best used during PMS to provide comfort.

11. Relief of muscle and joint pain

The chalcone compound in Ashitaba leaves also has a mechanism to relieve pain in the muscle and joint tissues. This can improve your well-being in case of gout or arthritis.

12. Overcoming gastrointestinal disease

Ashita leaves have an alkaline effect that can reduce the secretion of acid in the stomach. This can help overcome gastrointestinal diseases such as gastrointestinal reflux, acute or chronic gastritis and duodenal ulcers.

13. Test for cholesterol

Studies have been conducted to determine the relationship between Ashitaba leaves and cholesterol treatment. The result shows that Ashitaba leaves are made of an active ingredient that helps to increase the production of HDL or good cholesterol, while potassium lowers the production of LDL or bad cholesterol.

14. Prevention of Alzheimer’s disease, Parkinson’s disease and dementia

Ashita leaves are made of a substance that can increase the production of nerve growth factor. This protein is beneficial for the leaf health of Ashitab to prevent Alzheimer’s, Parkinson’s and dementia by the mechanism that can reduce nerve degeneration. The nerve growth factor ensures a healthy connection between the nerves and the brain.

15. Natural solution for anaemia

Ashita leaves are an excellent source of certain minerals, especially iron. This means that Ashitaba leaves are the solution for those who have problems with anemia. A single cup of Ashitaba leaf tea a day is the perfect way to deal with anemia.

Traditional uses and benefits of the Ashitaba

  • It is said to improve the body’s natural immunity and treat a number of diseases, including gastrointestinal diseases, acute and chronic gastritis, gastric cancer, ulcers and gastric atrophy, chronic enteritis, carcinomas and melanomas, chronic hepatitis, diabetes mellitus and insulin-dependent diabetes, hyperglycemia, asthma, colds, hypertension, anemia, chronic fatigue syndrome, infertility, shoulder stiffness, neurosis, hemorrhoids; to relieve the symptoms of menopause and PMS.
  • It is also said to slow down skin aging and improve color.
  • The plant is an antidiabetic, anti-inflammatory, antioxidant, anti-tumour, blood purifier, diuretic and laxative.
  • They have shown moderate fat metabolism and help prevent obesity.
  • Yellow stem and stem juice, formerly used in Japan for the treatment of smallpox in the open air.
  • Roots are traditionally used as diuretic, laxative, analeptic and galactagogue.
  • It is used as a remedy for intestinal disorders, bedding, arthritis and immune diseases.
  • In Chinese medicine it was assumed that Qi and Xue were activated and used to treat menstrual problems.
  • Ashitaba is used for gastric acid (gastrointestinal reflux), ulcers, hypertension, high cholesterol, gout, constipation and hay fever.
  • It is also used for the treatment of cancer, smallpox, water retention, blood clots and food poisoning.
  • Women use it to increase the flow of breast milk.
  • The juice is used locally for the treatment of many skin diseases.
  • The sap of the plant is applied to boils, cysts and pustules to accelerate healing.
  • It is used to clean the athlete’s legs from fungal infections.
  • It is used to repel insects and to accelerate healing and prevent infections caused by insect bites.
  • In fact, it is said that the use of plant sap can cure most skin diseases and prevent wound infections.
  • It is used for chronic and acute skin diseases.
  • In the form of packages (freshly cut plant parts), juices or cosmetic products such as creams and oils, it can be applied to small wounds, insect bites, acne, rashes, cysts, boils, pustules, smallpox and sore muscles and joints to relieve pain.
  • Traditionally used for stomach, spleen and kidney diseases, arthritis, high blood pressure, diabetes, smallpox, carcinoma, menstrual cycle disorders, swelling.

Culinary uses

  • The leaves are eaten raw or cooked.
  • The carrot is prepared or often marinated.
  • Both fresh leaves and dried and powdered leaves are used as healthy foods and as additives.
  • In Japan, it is used to prepare dogs, tempura, juice, tea, ice cream, etc. In Japan, it is used to make dog food, tempura, juice, tea, ice cream, etc.
  • Leaves and stems are eaten raw, cooked or baked, or dried and ground into juice, dessert or other added value products.
  • Fresh, raw Ashitaba leaves can be treated like any other green leaf vegetable, so they should be added to cocktails, soups or salads.
  • The fresh leaves and stems are ideal for salads, sandwiches or cocktails.


  • All members of this genus contain furanocoumarines, which increase the skin’s sensitivity to the sun and can cause dermatitis.
  • Side effects include complications during breastfeeding and pregnancy, so women with these conditions should avoid them.

References : +keiskei