How does the tea L-theanine buffer stress and anxiety  

作　　者：Liwen Wang Margaret Brennan Shiming Li Hui Zhao Klaus WLange Charles Brennan 

机构地区：[1]College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China [2]Department of Wine,Food and Molecular Biosciences,Lincoln University,Christchurch 7647,New Zealand [3]Hubei Key Laboratory of EFGIR,Huanggang Normal University,Huanggang 438000,China [4]Tianjin Key Laboratory of Food and Biotechnology,University of Commerce,Tianjin 300134,China [5]Department of Experimental Psychology,University of Regensburg,Regensburg 93040,Germany [6]School of Science,RMIT,Melbourne,VIC 3000,Australia

出　　处：《Food Science and Human Wellness》2022年第3期467-475,共9页食品科学与人类健康（英文）

基　　金：supported by Hubei Science and Technology Plan Key Project(G2019ABA100)。

摘　　要：Tea(Camellia sinensis)is widely considered to promote feelings of calming and soothing.This effect is attributed to L-theanine(L-γ-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.

关 键 词：L-THEANINE RELAXATION STRESS ANXIETY Food matrix 

分 类 号：TS272[农业科学—茶叶生产加工]