School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, Australia.
J Sci Food Agric. 2011 Aug 30;91(11):1931-9. doi: 10.1002/jsfa.4373. Epub 2011 Mar 29.
Theanine is a non-protein amino acid that occurs naturally in the tea plant (Camellia sinensis) and contributes to the favourable taste of tea. It is also associated with effects such as the enhancement of relaxation and the improvement of concentration and learning ability. It is also linked with health benefits including the prevention of certain cancers and cardiovascular disease, the promotion of weight loss and enhanced performance of the immune system. Thus, there has been a significant rise in the demand for theanine. While theanine has been chemically and biologically synthesised, techniques to isolate theanine from natural sources remain an important area of research. In this review article, the properties and health benefits of theanine are summarised and the synthesis and isolation of theanine are reviewed and discussed. Future perspectives for the isolation of theanine from natural sources are also outlined.
茶氨酸是一种非蛋白质氨基酸，天然存在于茶树（Camellia sinensis）中，有助于形成茶叶的良好口感。它还与放松的增强、注意力和学习能力的提高等效果有关。它还与健康益处有关，包括预防某些癌症和心血管疾病、促进体重减轻和增强免疫系统的性能。因此，对茶氨酸的需求显著增加。虽然已经进行了茶氨酸的化学和生物合成，但从天然来源中分离茶氨酸的技术仍然是一个重要的研究领域。在这篇综述文章中，总结了茶氨酸的性质和健康益处，并对茶氨酸的合成和分离进行了综述和讨论。还概述了从天然来源中分离茶氨酸的未来展望。
