1. Beverages 2016, 2(2), 13;


l-Theanine as a Functional Food Additive: Its Role in Disease Prevention and Health Promotion


by Jackson Williams 1, Jane Kellett 1, Paul Daniel Roach 1,2, Andrew McKune 1,3, Duane Mellor 1, Jackson Thomas 1 and Nenad Naumovski 1,2,*



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.