Camellia sinensis
Extraction part: Tea
Specification: 20% - 98%
Appearance: brownish yellow to white powder
Description:
High quality green tea will have a "fresh" flavor. In 1950, Japanese scholar Kojiro sakuto isolated the main substance producing this flavor from green tea - a non protein amino acid, named theanine. Theanine in tea is left-handed and is named "L-theanine" according to the nomenclature. Later studies found that theanine not only brings fresh flavor to tea, but also has many physiological functions. For example, it can break through the blood-brain barrier and directly affect brain activities, thus affecting people's emotions. This effect may have a positive physiological effect on human health. In 1964, Japan approved the use of L-theanine as a food additive, and the U.S. FDA also classified L-theanine gras in 1985. Gras means "generally recognized safety". Although it has nothing to do with "health value", it means that it can be freely used in various foods. In China, the progress was relatively slow. Until July 18, 2014, the health and Family Planning Commission finally approved it as a new food raw material.
Theanine is a unique amino acid of tea and an effective flavor substance in green tea. Theanine content directly determines the quality of tea. No matter what kind of tea, theanine accounts for more than 50% of free amino acids in tea, and the content of Theanine in dry tea is about 1% ~ 2%. A large number of studies at home and abroad have shown that theanine has good health care effects in neuroprotection, sedation, emotion regulation, improving cognitive ability and anti-tumor.
Application:
1. Medicine
2. Health products
3. Functional food and beverage
Theanine is a characteristic amino acid in tea, which is synthesized by glutamic acid and ethylamine under the action of theanine synthetase in the root of tea plant. It is an important substance to form the taste of tea, which is mainly manifested as fresh and sweet, and is the main component of tea. 26 kinds of amino acids (6 kinds of non protein amino acids) were identified in tea, which generally accounted for 1% ~ 5% of the dry weight of tea, and theanine accounted for more than 50% of the total free amino acids in tea. As the most abundant characteristic non protein amino acid in tea, theanine is safe, non-toxic and has many biological activities, such as antioxidation, immune regulation, anti-aging, antagonizing cell excitotoxicity caused by excessive glutamate. At the same time, L-theanine, as an alkyl amine, can be activated γ- T immune cells promote cell proliferation and cytokine secretion, enhance the ability to resist tumor cells, reduce the infection of external microorganisms, and reduce the risk of cold and influenza.
IUPAC
(2S)-2-amino-5-(ethylamino)-5-oxopentanoic acid
SMILES
CCNC(=O)CC[C@@H](C(=O)O)N
Hunan, China
