茶氨酸
山茶
健康福利
绿茶
风味
功能性食品
食品科学
生物技术
化学
食品添加剂
生物
传统医学
生物化学
药理学
医学
植物
作者
Mingyue Li,Hongyan Liu,Ding‐Tao Wu,Ahmad Kenaan,Fang Geng,Hua‐Bin Li,Anil Gunaratne,Hang Li,Ren‐You Gan
标识
DOI:10.3389/fnut.2022.853846
摘要
Tea ( Camellia sinensis L. ) is a very popular health drink and has attracted increasing attention in recent years due to its various bioactive substances. Among them, L-theanine, a unique free amino acid, is one of the most important substances in tea and endows tea with a special flavor. Moreover, L-theanine is also a bioactive compound with plenty of health benefits, including antioxidant, anti-inflammatory, neuroprotective, anticancer, metabolic regulatory, cardiovascular protective, liver and kidney protective, immune regulatory, and anti-obesity effects. Due to the unique characteristics and beneficial functions, L-theanine has potential applications in the development of functional foods. This review summarized the influencing factors of L-theanine content in teas, the main health benefits and related molecular mechanisms of L-theanine, and its applications in food, understanding of which can provide updated information for the further research of L-theanine.
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