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

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
, Andrew MCKUNE
, Duane MELLOR
, Jackson THOMAS
, Nenad NAUMOVSKI

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

55 Citations (Scopus)

75 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 language	English
Article number	13
Pages (from-to)	1-16
Number of pages	16
Journal	Beverages
Volume	2
Issue number	2
DOIs	https://doi.org/10.3390/beverages2020013
Publication status	Published - 30 May 2016

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Access to Document

10.3390/beverages2020013Licence: CC BY

Journal ArticleFinal published version, 448 KBLicence: CC BY

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{\textquoteright}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. ",

keywords = "theanine, green tea, alpha wave production, relaxation, functional food, bioactives",

author = "Jackson Williams and Jane KELLETT and Paul Roach and Andrew MCKUNE and Duane MELLOR and Jackson THOMAS and Nenad NAUMOVSKI",

note = "Funding Information: Acknowledgments: This research was supported by the Faculty of Health Research Support Funding, University of Canberra, Canberra, ACT, Australia. Publisher Copyright: {\textcopyright} 2016 by the authors; licensee MDPI, Basel, Switzerland.",

year = "2016",

month = may,

day = "30",

doi = "10.3390/beverages2020013",

language = "English",

volume = "2",

pages = "1--16",

journal = "Beverages",

issn = "2306-5710",

number = "2",

}

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

N1 - Funding Information: Acknowledgments: This research was supported by the Faculty of Health Research Support Funding, University of Canberra, Canberra, ACT, Australia. Publisher Copyright: © 2016 by the authors; licensee MDPI, Basel, Switzerland.

PY - 2016/5/30

Y1 - 2016/5/30

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.

KW - theanine

KW - green tea

KW - alpha wave production

KW - relaxation

KW - functional food

KW - bioactives

UR - https://www.scopus.com/pages/publications/85026458802

U2 - 10.3390/beverages2020013

DO - 10.3390/beverages2020013

M3 - Article

SN - 2306-5710

VL - 2

SP - 1

EP - 16

JO - Beverages

JF - Beverages

IS - 2

M1 - 13

ER -

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

Abstract

UN SDGs

Access to Document

Other files and links

Fingerprint

Cite this