|Description||White crystalline powder|
|Assay||98.00% to 102%(HPLC)|
|Specific rotation(a)20/D(C=1,H2O)||Clear colorless|
Loss on drying
|Residue on ignition||NMT0.2%|
|5.0 to 6.0|
Total Plate Count
Mold & Yeasts
|Usage||1. Applied in food field, it is used as natural antioxidant, antistaling agent, and anti-fading agents.|
2. As cosmetics and daily chemical addiitive, it owns the effect of anti-wrinkle and anti-Aging.
It can dispel spot, prevent and treat skin disease and sensibility, decayed tooth, dental plaque, periodontitis and halitosis, protect skin from the harmful solar ray and prevent skin cancer.
3. Applied in pharmaceutical field, it is used to prevent and cure cardiovascular disease, diabetes.
It owns the effect of sterilization and antivirus. It is available as raw material of subsidiary and healthcare medecine.
4. Anticancer activity of doxorubicin and idarubicin.
|Dosage||250 mg/ per day |
L-Theanine is a free amino acid unique to tea. Theanine is glutamic acid γ-ethyl amide and has a sweet taste. The content of theanine varies depending on the variety and location of the tea. Theanine accounts for 1% to 2% by weight of dry tea.
Theanine is similar in chemical structure to the active substances in the brain, such as glutamine and glutamic acid, and is the main component of the sweet and sour taste in tea. The content of theanine is about 1-2% of that of fresh tea, and its content decreases with the fermentation process.
The effect of theanine on mental and emotional effects is undoubtedly partly due to the physiological activity of the central neurotransmitter dopamine. Of course, the anti-fatigue effect of drinking tea is also considered to be due to this effect to some extent.
The effect of reducing the high blood pressure exhibited by theanine can also be regarded as a kind of stability. And this kind of stability will undoubtedly contribute to the recovery of physical and mental fatigue.
It is the highest content of amino acids in tea, accounting for more than 50% of the total amount of free amino acids, accounting for 1% to 2% of the dry weight of tea. Theanine is a white needle and is easily soluble in water. It has a sweet taste and a refreshing taste and is a component of the taste of tea. Japanese people often use shading methods to increase the content of theanine in tea to enhance the fresh taste of tea.