L-theanine
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«Theanine/ˈθiːəniːn/, also known as L-γ-glutamylethylamide and N5-ethyl-L-glutamine, is an amino acidanalogue of the proteinogenic amino acidsL-glutamate and L-glutamine and is found primarily in particular plant and fungal species. It was discovered as a constituent of green tea in 1949 and in 1950 was isolated from gyokuro leaves.[4] Theanine provides a unique brothy or savory (umami) flavor to green tea infusions.
The name "theanine" without a prefix generally implies the enantiomerL-theanine, which is the form found in tea leaves and as a dietary supplement ingredient. Most studies have used L-theanine. The opposite enantiomer, D-theanine, has been studied less.
The regulatory status of theanine varies by country. In Japan, L-theanine has been approved for use in all foods, including herb tea, soft drinks, desserts, etc. Restrictions apply to infant foods.[5][6] In the United States, the Food and Drug Administration (FDA) considers it to be generally recognized as safe (GRAS) and allows its sale as a dietary supplement. The German Federal Institute for Risk Assessment, an agency of their Federal Ministry of Food and Agriculture, objects to the addition of L-theanine to beverages. The European Food Safety Authority EFSA advised negatively on health claims related to L-theanine and cognitive function, alleviation of psychological stress, maintenance of normal sleep, and reduction of menstrual discomfort.[7] Therefore, health claims for L-theanine are prohibited in the European Union.» (wikipedia)
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Biolinks for L-theanine are extracted by users from 5 related publications.-
2019RCT
- Organism: Humans
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2019RCT
- Organism: Humans
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2020Systematic Review
- Organism: Humans
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2021RCT
- Organism: Humans
- Strong Magnitude of Effect.
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