Angelica keiskei is a large perennial herb native to Japan and cultivated in East Asian countries. It is called Ashitaba in Japan meaning “tomorrow’s leaf” and Sinseoncho in Korea meaning “the herb eaten by Taoist hermit.”

A. keiskei has been traditionally used in Asian countries as a health food with diuretic, laxative, analeptic, and galactagogic effects. When applied topically, it could speed up the wound healing. Numerous active compounds such as flavonoids, coumarins, saponins, vitamins and dietary fiber have been identified to be present in A. keiskei. Polyphenols such as chalcones have been isolated in the leaves, roots and stems. Though abundant, throughout the plant, the primary chalcones have been identified as xanthoangelols and 4-hydroxyderricin.