Comparative Analysis of Bioactive Metabolites from Different Parts of <i>Asparagus officinalis</i> L

Objective/background: Asparagus officinalis L. is a perennial herb and is widely used as a M edicine F ood H omology (MFH) plant both in China and globally, current phytochemical investigations have primarily focused on its edible spears, while the pharmacologically active constituents within non-edible aerial components (particularly lignified stems and foliar cladodes) remain inadequately characterized. Methods: In this study, a comparative metabolomics analysis was applied to compare the chemical differences between the edible parts of asparagus and their by-products. Results: A total of 885 compounds were identified in the asparagus extracts. Metabolomic analysis revealed significant differences in the biochemical composition between the edible young and old stems of asparagus. The young stems are characterized by a higher content of organic acids and their derivatives, notably D-(-)-Glutamine and L-Pyroglutamic acid. In contrast, the older stems are enriched with saponins, including Sarsasapogenin, Timosaponin A1 (Sarsasapogenin 3-O-beta-d-galactose), Gracillin, and flavonoids such as Ipriflavone, 5-Methyl-7-methoxyisoflavone, and Quercetin. Notably, the concentration of Sarsasapogenin and its derivative Timosaponin A1 in the old stems is significantly higher, being 1468.8 and 213.1 times greater than in the young stems, respectively. The young stems are preferred for consumption due to their lower purine content and their abundance in dietary fiber and peptides. These attributes make them a more suitable choice for individuals seeking to limit purine intake. On the other hand, the older stems are more valuable for medicinal applications, given their higher content of vitamins, cofactors, antibiotics, and saponins, which contribute to their therapeutic potential. Conclusion: These findings underscore the importance of parts to be used and period of harvesting in determining the nutritional and therapeutic potential of asparagus.