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

Research output: Contribution to journalArticle

5 Downloads (Pure)

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 languageEnglish
Pages (from-to)1-16
Number of pages16
JournalBeverages
Volume2
Issue number13
DOIs
Publication statusPublished - 2016

Fingerprint

Food Additives
Functional Food
Tea
Health Promotion
Cognition
Amino Acids
Health
theanine
Neoplasms
Therapeutics

Cite this

@article{d23ad9b42d7d41c3bce57f8205d4008d,
title = "L-Theanine as a Functional Food Additive: Its Role in Disease Prevention and Health Promotion",
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.",
author = "Jackson Williams and Jane KELLETT and Paul Roach and Andrew MCKUNE and Duane MELLOR and Jackson THOMAS and Nenad NAUMOVSKI",
year = "2016",
doi = "10.3390/beverages2020013",
language = "English",
volume = "2",
pages = "1--16",
journal = "Beverages",
issn = "2306-5710",
number = "13",

}

L-Theanine as a Functional Food Additive: Its Role in Disease Prevention and Health Promotion. / Williams, Jackson; KELLETT, Jane; Roach, Paul; MCKUNE, Andrew; MELLOR, Duane; THOMAS, Jackson; NAUMOVSKI, Nenad.

In: Beverages, Vol. 2, No. 13, 2016, p. 1-16.

Research output: Contribution to journalArticle

TY - JOUR

T1 - L-Theanine as a Functional Food Additive: Its Role in Disease Prevention and Health Promotion

AU - Williams, Jackson

AU - KELLETT, Jane

AU - Roach, Paul

AU - MCKUNE, Andrew

AU - MELLOR, Duane

AU - THOMAS, Jackson

AU - NAUMOVSKI, Nenad

PY - 2016

Y1 - 2016

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.

UR - http://www.mdpi.com/2306-5710/2/2/13

UR - http://www.mendeley.com/research/ltheanine-functional-food-additive-role-disease-prevention-health-promotion

U2 - 10.3390/beverages2020013

DO - 10.3390/beverages2020013

M3 - Article

VL - 2

SP - 1

EP - 16

JO - Beverages

JF - Beverages

SN - 2306-5710

IS - 13

ER -