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

Research output: Contribution to journalArticlepeer-review


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 languageEnglish
Article number13
Issue number2
Publication statusPublished - 30 May 2016

Bibliographical note

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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