茶氨酸
健康促进
功能性食品
疾病
癌症预防
晋升(国际象棋)
疾病预防
绿茶
健康福利
医学
生物技术
心理学
食品科学
传统医学
癌症
生物
环境卫生
公共卫生
政治学
内科学
病理
政治
法学
作者
Jackson Williams,Jane Kellett,Paul D. Roach,Andrew J. McKune,Duane Mellor,Jackson Thomas,Nenad Naumovski
出处
期刊:Beverages
[MDPI AG]
日期:2016-05-30
卷期号:2 (2): 13-13
被引量:42
标识
DOI:10.3390/beverages2020013
摘要
Tea has been consumed for thousands of years and is an integral part of people’s daily routine, as an everyday drink and a therapeutic aid for health promotion. Consumption of tea has been linked to a sense of relaxation commonly associated with the content of the non-proteinogenic amino acid theanine, which is found within the tea leaves. The aim of this review article is to outline the current methods for synthesis, extraction and purification of theanine, as well as to examine its potential benefits related to human health. These include improvements in cognitive and immune function, cancer prevention, reduced cardiovascular risk and its potential usefulness as a functional food product.
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