Wang, Liwen and Brennan, Margaret and Li, Shiming and Zhao, Hui and Lange, Klaus W. and Brennan, Charles (2022) How does the tea L-theanine buffer stress and anxiety. FOOD SCIENCE AND HUMAN WELLNESS, 11 (3). pp. 467-475. ISSN , 2213-4530
Full text not available from this repository. (Request a copy)Abstract
Tea (Camellia sinensis) is widely considered to promote feelings of calming and soothing . This effect is attributed to L-theanine (L-y-glutamylethylamide) in tea, a non-protein amino acid mainly derived from tea leaves. As a naturally occurring structural analogue of glutamate, L-theanine competes for the receptors with glutamate and is able to pass the blood-brain barrier to exert its relaxation effect. This review focuses on the relaxation effect of L-theanine, including animal models and the latest human trials as well as the potential molecular mechanisms regarding neuron stem cells. The biological efficacy of dietary L-theanine in the food matrix has been further discussed in this review in relation to the physiological changes in the gastrointestinal tract and bindings of L-theanine with other food components. (c) 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | AMINO-ACID; R-GLUTAMYLETHYLAMIDE; ANTICIPATORY ANXIETY; BEHAVIOR; LIPOCALIN-2; INGESTION; DISORDER; CAFFEINE; RELEASE; TASTE; L -theanine; Relaxation; Stress; Anxiety; Food matrix |
| Subjects: | 100 Philosophy & psychology > 150 Psychology |
| Divisions: | Human Sciences > Institut für Psychologie > Lehrstuhl für Psychologie III (Biologische, Klinische und Rehabilitationspsychologie) - Prof. Dr. Klaus W. Lange |
| Depositing User: | Dr. Gernot Deinzer |
| Date Deposited: | 02 Feb 2024 07:01 |
| Last Modified: | 02 Feb 2024 07:01 |
| URI: | https://pred.uni-regensburg.de/id/eprint/58285 |
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