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Nutritional fortifier L-Theanine Powder
Product Overview:
Theanine is a characteristic amino acid in tea, synthesised by glutamic acid and ethylamine under the action of the enzyme theanine synthase in the root of the tea tree, it is an important substance in the formation of tea flavour, mainly manifested as freshness and sweetness, and it is the main ingredient of tea to produce sweetness. Tea identified 26 kinds of amino acids (6 kinds of non-protein amino acids), generally accounted for 1% to 5% of the dry weight of tea, and theanine accounted for more than 50% of the total amount of free amino acids in tea.
Nutritional fortifier L-Theanine Powder Attributes
CAS:3081-61-6
MF:C7H14N2O3
MW:174.2
EINECS:221-379-0
Specification: 99% min L-Theanine Powder
Sample:L-Theanine Powder
Packaging:1kg/bag, 25kg/drum
Brand: Henrikang
Appearance: white powder
Storage: Cool Dry Place
Shelf Life: 2 Years
Test Method: HPLC
Nutritional fortifier L-Theanine Powder Details
L-Theanine Usage and Synthesis.
Tea tree amino acids refers to all 26 kinds of amino acids contained in tea, 20 of which are protein-related amino acids, called protein amino acids; there are also 6 kinds of amino acids that have nothing to do with protein synthesis, which we call non-protein amino acids.
Tea is more important in these 6 kinds, the most important of these 6 kinds is theanine, so theanine is one of the amino acids, and is also regarded as the characteristic amino acid of tea.
As the highest content of characteristic non-protein amino acids in tea, theanine is safe and non-toxic, with a variety of biological activities such as antioxidant, immune regulation, aging, antagonism of cellular excitotoxicity produced by glutamate overdose.
At the same time, L-Theanine, as an alkylamine, can activate γ-T immune cells to promote cell proliferation and cytokine secretion, enhance resistance to tumour cells and reduce the infection of external microorganisms, lowering the body's incidence of colds and influenza.
Uses and functions of L-Theanine.
An analogue of glutamine, also a component of green tea. Able to bind to AMPA, potassium salt magnesium alum and NMDA glycine receptors in rat cortical neurons but with lower affinity than glutamate.
It has been studied as an inhibitor of glutamate transport, preventing the uptake of glutamate by cells from Dutch M5076 ovarian sarcoma mice and increasing the effect of doxorubicin on tumour growth in M5076 mice.
Sedative effect when added to food , Flavour modification effect of L-Theanine , Enhancement of immunity , Hypotensive function , Enhancement of brain , Promote the brain to learning and memory function , Effective enhancement of liver detoxification function Hypotensive effect of Theanine.
Characteristic of L-Theanine.
White crystalline powder. Odourless, slightly sweet characteristic taste, taste threshold value 0.15%. Decomposition temperature 214～215℃. Soluble in water, insoluble in ethanol, ether. Natural products are more present in the top grade green tea (up to 2.2%).
Production Methods of Bulk L-Theanine Powder.
Pyrrolidone carboxylic acid was made from L-glutamic acid by heating under high pressure. It was made into a copper salt, then anhydrous ethylamine was added and then heated under high pressure to obtain L-theanine.
