theanine

L-Theanine is an amino acids commonly found in ordinary tea leaves, and also in the basidiomycete mushroom Boletus badius, but is otherwise rare in nature. Its content in the tea is about 60-70% of the total content of 25 amino acids. L-Theanine presents a positive correlation with the quality of tea, and it is the main source of flavor of tea. It is considered as one of the major biochemical components of green teas flavor. L-Theanine is related to glutamine, and can cross the blood-brain barrier, so it has a variety of physiological and pharmacological functions. Because the L-Theanine can enter the brain, it has psychoactive properties. It has been shown to reduce mental and physical stress, may produce feelings of relaxation and improve cognition and mood when taken in combination with caffeine. L-Theanine can promote alpha wave (a-wave) production in the brain, and it is speculated to produce these effects by increasing the level of g-amino butyric acid (GABA) production. L- Theanine increases brain serotonin, dopamine, GABA level and has micromolar affinities for AMPA, KAinate and NMDA receptors. Researchers also speculate that it may inhibit glutamic acid excitotoxicity. L- Theanine may help the bodys immune response to infection by boosting the disease-fighting capacity of gamma delta T cells. Another part of the body that responds positively to theanine is the liver. A research from Japan shows that L-Theanine is a powerful antidote to the effects of alcohol. The L-Theanine of Sinorey is produced by microbiological fermentation of natural green tea, and it is an ideal food ingredient for functional foods.