Li Ming-Yue, Liu Hong-Yan, Wu Ding-Tao, Kenaan Ahmad, Geng Fang, Li Hua-Bin, Gunaratne Anil, Li Hang, Gan Ren-You
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China.
Research Center for Plants and Human Health, Chengdu National Agricultural Science and Technology Center, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China.
Front Nutr. 2022 Apr 4;9:853846. doi: 10.3389/fnut.2022.853846. eCollection 2022.
Tea () 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.
茶是一种非常受欢迎的健康饮品，近年来因其多种生物活性物质而受到越来越多的关注。其中，L-茶氨酸作为一种独特的游离氨基酸，是茶叶中最重要的物质之一，赋予了茶叶特殊的风味。此外，L-茶氨酸也是一种具有多种健康益处的生物活性化合物，包括抗氧化、抗炎、神经保护、抗癌、代谢调节、心血管保护、肝肾保护、免疫调节和抗肥胖作用。由于其独特的特性和有益功能，L-茶氨酸在功能性食品开发中具有潜在应用。本文综述了茶叶中L-茶氨酸含量的影响因素、L-茶氨酸的主要健康益处及相关分子机制及其在食品中的应用，对其的了解可为L-茶氨酸的进一步研究提供最新信息。
