Šparoga (Asparagus officinalis L.) je povrće koje se uzgaja zbog ukusnih bijelih ili zelenih izboja. Iznimne je hranjive i zdravstvene vrijednosti. Jedno serviranje kuhane šparoge odličan je izvor vitamina K, folne kiseline, vitamina C i vitamina A. Od minerala bogat je izvor selena, bakra i mangana. Šparoge su poznate po sastavu fitonutrijenata, karotenoida (capsanthin, caprorubin, zeaxanthin), steroidnih saponina i flavonoida (rutin). Pokazuje jaču antioksidativnu aktivnost od brokule zbog većeg udjela flavonoida. Zahvaljujući snažnom antioksidativnom kapacitetu pomažu u prevenciji srčanožilnih bolesti smanjenjem nakupljanja homocisteina, prevenciji arterijske hipertenzije, dislipidemije i dr. Potencijalno djeluju na pospješivanje izlučivanja žučnih kiselina i uklanjanje suviška kolesterola.Asparagus (Asparagus officinalis L.) is a vegetable that is grown for tasty white or green shoots. It has exceptional nutritional and health value. One serving of cooked asparagus is an excellent source of vitamin K, folic acid, vitamin C and vitamin A. Concerning minerals, it is a rich source of selenium, copper and manganese. It is known for the composition of phytonutrients, carotenoids (capsanthin, caprorubin, zeaxanthin), steroidal saponins and flavonoids (rutin). It shows a more potent antioxidant activity than broccoli due to a larger portion of flavonoids. Owing to its more potent antioxidant capacity, it helps in the prevention of cardiovascular disease by reducing the formation of homocysteine, prevention of hypertension, dyslipidemias, etc. It potentially has an effect on stimulating the secretion of bile acids and the removal of excess cholesterol
