l-Theanine as a Functional Food Additive: Its Role in Disease Prevention and Health Promotion

Jackson Williams; Jane Kellett; Paul Roach; Duane Mellor; Andrew McKune; Jackson Thomas; Nenad Naumovski

doi:10.3390/beverages2020013

l-Theanine as a Functional Food Additive: Its Role in Disease Prevention and Health Promotion

Jackson Williams, Jane Kellett, Paul Roach, Duane Mellor, Andrew McKune, Jackson Thomas, Nenad Naumovski

Aston Medical School

Research output: Contribution to journal › Article › peer-review

Abstract

Tea has been consumed for thousands of years and is an integral part of people’s daily routine, as an everyday drink and a therapeutic aid for health promotion. Consumption of tea has been linked to a sense of relaxation commonly associated with the content of the non-proteinogenic amino acid theanine, which is found within the tea leaves. The aim of this review article is to outline the current methods for synthesis, extraction and purification of theanine, as well as to examine its potential benefits related to human health. These include improvements in cognitive and immune function, cancer prevention, reduced cardiovascular risk and its potential usefulness as a functional food product.

Original language	English
Article number	13
Journal	Beverages
Volume	2
Issue number	2
DOIs	https://doi.org/10.3390/beverages2020013
Publication status	Published - 30 May 2016

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

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10.3390/beverages2020013Licence: CC BY 3.0

l-Theanine as a Functional Food Additive
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Final published version, 448 KBLicence: CC BY 3.0

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AU - Roach, Paul

AU - Mellor, Duane

AU - McKune, Andrew

AU - Thomas, Jackson

AU - Naumovski, Nenad

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N2 - Tea has been consumed for thousands of years and is an integral part of people’s daily routine, as an everyday drink and a therapeutic aid for health promotion. Consumption of tea has been linked to a sense of relaxation commonly associated with the content of the non-proteinogenic amino acid theanine, which is found within the tea leaves. The aim of this review article is to outline the current methods for synthesis, extraction and purification of theanine, as well as to examine its potential benefits related to human health. These include improvements in cognitive and immune function, cancer prevention, reduced cardiovascular risk and its potential usefulness as a functional food product.

AB - Tea has been consumed for thousands of years and is an integral part of people’s daily routine, as an everyday drink and a therapeutic aid for health promotion. Consumption of tea has been linked to a sense of relaxation commonly associated with the content of the non-proteinogenic amino acid theanine, which is found within the tea leaves. The aim of this review article is to outline the current methods for synthesis, extraction and purification of theanine, as well as to examine its potential benefits related to human health. These include improvements in cognitive and immune function, cancer prevention, reduced cardiovascular risk and its potential usefulness as a functional food product.

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ER -

l-Theanine as a Functional Food Additive: Its Role in Disease Prevention and Health Promotion

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