Asparagine is the α-acetamidyl-substituted amino acid of proteins.

Nonessential amino acid (β-amide of L-aspartic acid). 

It is a widely distributed amino acid in nature, found in proteins and as a free amino acid, especially in the plant kingdom. It is formed from aspartic acid.(1) 

It is an α-amino acid.

Amino acids play a key metabolic function in the human body and are constituents of proteins. 

As food additives they perform different functions: preservatives, flavour enhancers, food supplements and more.

Amino acids together with their salts are used in cosmetics as conditioning agents for both hair and skin (e.g. as moisturisers and other similar functions). Moisturisers are different in nature: the best are the natural ones that exploit the mechanism of integration between the ingredient and the skin by moisturising the horny hydrolipid film, i.e. the thin protective layer that covers the epidermis protecting it from harmful external microbes, keeping the skin moisturised and supple and its pH or acidity value between 4 and 6.  Then there are the occlusive moisturisers, usually derived from petroleum (Paraffinum, Paraffinum liquidum and others), but also triglycerides, lanolin oil, natural or synthetic waxes, fatty acid esters and others that create an artificial occlusive layer on the stratum corneum of the skin with the advantage of accelerating the protective process but with the disadvantage of preventing the skin's natural transpiration.

α-amino acids that have similar physical structures undergo similar changes with regard to solubility in water/ethanol mixtures, and technologies to separate α-amino acids from industrial residues, which may not even be innocuous, are constantly being improved. However, many data on the solubility in water-ethanol and ethanol of some α-amino acids are contradictory or even lacking, and the effects of ethanol on the solubility of amino acids may be different. Overall, the scientific literature considers that α-amino acids do not pose significant problems for human health when taken orally, except in people with certain genetic diseases.

Food safety: amino acid α generally considered safe.

Cosmetic safety: amino acid α generally considered safe when formulated to be non-irritant.

Asparagine is a non-essential amino acid produced naturally by the human body as a basic constituent of protein, and also present in a wide range of foods: in addition to asparagus, potatoes, nuts, legumes, soybeans, beef, poultry, fish, and eggs contain it. 

Nonessential amino acids play several important roles in tumor metabolism. These diverse functions include providing precursors for macromolecule biosynthesis, controlling the state of oxidoreduction and antioxidant systems, and serving as substrates for post-translational and epigenetic modifications. This functional diversity has attracted great interest in targeting nonessential amino acid metabolism for cancer therapy and has motivated the development of several therapies that are already used in the clinic or are currently in clinical trials. 

Asparaginase is an enzyme that catalyzes the hydrolysis of asparagine into aspartic acid and is used as an injectable enzyme drug that degrades asparagine in plasma; it is a "cornerstone" of the treatment of acute lymphoblastic leukemia (ALL). In addition, intracellular levels of asparagine are required for breast cancer metastasis, suggesting that treatment with asparaginase, restriction of dietary asparagine, or inhibition of asparagine synthetase may be effective treatment options for metastatic breast cancer.(2)

Molecular Formula   NH₂COC₂CH(NH₂) COOH

CAS  70-47-3

References_____________________________________________

 ⁽¹⁾ http://www.treccani.it/enciclopedia/asparagina/ 

 ⁽²⁾ https://www.mdpi.com/2072-6694/11/5/675

DOI: 10.3390/cancers11050675