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Beverages 2016, 2(2), 13; doi:10.3390/beverages2020013

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

1
Faculty of Health, University of Canberra, Canberra, ACT 2601, Australia
2
School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, Australia
3
Research Institute for Sport and Exercise (UCRISE), University of Canberra, Canberra, ACT 2601, Australia
*
Author to whom correspondence should be addressed.
Academic Editor: Quan V. Vuong
Received: 23 April 2016 / Revised: 16 May 2016 / Accepted: 23 May 2016 / Published: 30 May 2016
View Full-Text   |   Download PDF [448 KB, uploaded 30 May 2016]   |  

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. View Full-Text
Keywords: theanine; green tea; alpha wave production; relaxation; functional food, bioactives theanine; green tea; alpha wave production; relaxation; functional food, bioactives
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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. (CC BY 4.0).

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MDPI and ACS Style

Williams, J.; Kellett, J.; Roach, P.D.; McKune, A.; Mellor, D.; Thomas, J.; Naumovski, N. l-Theanine as a Functional Food Additive: Its Role in Disease Prevention and Health Promotion. Beverages 2016, 2, 13.

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