L-Theanine(3081-61-6)

Theanine: Theanine is the characteristic amino acid in tea, which is synthesized by glutamic acid and ethylamine in the root of tea tree under the action of theanine synthetase. It is an important substance to form the taste of tea, mainly expressed as fresh and sweet, and is the main component of tea to produce fluid and moist sweet. 26 amino acids (6 non-protein amino acids) were identified in tea, which generally accounted for 1%~5% of the dry weight of tea, while theanine accounted for more than 50% of the total free amino acids in tea. Tea tree amino acids refer to all 26 kinds of amino acids contained in tea, of which 20 are protein-related amino acids, called protein amino acids; There are six other amino acids that have nothing to do with protein synthesis. We call them non-protein amino acids. These six kinds of tea are more important. The most important of these six kinds is theanine, so theanine is one of the amino acids and is also considered as the characteristic amino acid of tea. As the characteristic non-protein amino acid with the highest content in tea, theanine is safe, non-toxic and has many biological activities, such as antioxidation, immune regulation, anti-aging, and antagonizing the cell excitatory toxicity 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 chance of catching cold and flu.