The website Organic Ashitaba categorizes ashitaba as a “superfood” and claims that it contains “11 vitamins, 13 minerals, chlorophyll, enzymes, carotene, germanium, saponins, proteins, plant fibers, glycosides, coumarins and … chalcones” among its many nutritional components. Though this variety of garden angelica has been used in traditional Chinese medicine for many centuries, information published by WebMD states that in most cases there is not enough scientific information on ashitaba to confirm its benefits.
According to ashitaba proponents, due to its bitter principles, the herb improves the appetite and benefits digestive health by speeding the process of elimination, removing toxins from the body and acting as a general tonic on the digestive system.
When used topically, the juice of the ashitaba is said to assist the healing of cysts, pustules, fungal infections such as athlete’s foot and boils due to its reported anti-bacterial and anti-viral properties. Advocates of ashitaba also say that the plant speeds wound healing by preventing infection and that it gives the skin a generally smooth texture.
Ashitaba is thought to prevent muscle spasms and prevent pain in joints and muscles because it is believed to have anti-spasmodic and anti-inflammatory qualities.
Ashitaba is said to lower blood pressure, cholesterol and blood sugar levels and act as a general tonic to remove toxins from the blood and strengthen the immune system.