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

Jackson Williams, Jane KELLETT, Paul Roach, Andrew MCKUNE, Duane MELLOR, Jackson THOMAS, Nenad NAUMOVSKI

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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
Pages (from-to)1-16
Number of pages16
Issue number2
Publication statusPublished - 30 May 2016


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