Theine effects6/21/2023 Tea is rich in diverse chemical components, endowing tea with multiple beneficial functions ( 5, 6). Based on the degree of fermentation, tea can be divided into six categories, including green, yellow, white, oolong, black, and dark teas ( 4). The processing operations, such as fermentation and baking, can change the color, aroma, taste, and chemical composition of tea ( 2, 3). Fresh tea leaves need to go through various processing procedures to be made into tea products prior to consumption. Tea ( Camellia sinensis L) is originated from China and is one of three major popular beverages in the world ( 1). 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. Due to the unique characteristics and beneficial functions, L-theanine has potential applications in the development of functional foods. 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. 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. Tea ( Camellia sinensis L.) is a very popular health drink and has attracted increasing attention in recent years due to its various bioactive substances.
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