保健品
茶氨酸
健康福利
生物利用度
生物技术
神经保护
人类健康
化学
功能性食品
成分
食品科学
生物
药理学
绿茶
生物化学
传统医学
医学
环境卫生
作者
Eshita Sharma,Robin Joshi,Ashu Gulati
标识
DOI:10.1016/j.foodchem.2017.09.046
摘要
l-theanine (l-Th), a non-protein amino acid present in tea, is a valuable nutraceutical product with unique health benefits and used as an additive in food industry. l-Th enhances the umami taste but its use is limited due to its inadequate production. Different extraction approaches from tea shoots, chemical synthesis to microbial transformation have been tried to meet its demand. In vitro, in vivo as well as clinical studies have shown its positive effect in regulating CNS disorders. l-Th has become choice ingredient in CNS active products due to its anti-stress and neuroprotective role in dementias particularly in retrogression of Alzheimer’s. l-Th biochemically modulates various anti-neoplastic agents by increasing their bioavailability in tumour cells. The review, is an effort to condense the recent research on l-Th highlighting its biological resource, plausible role in tea plant, production approaches, its physiological role on human health and future prospects.
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