L-theanine is a free amino acid found in tea leaves, with its content varying depending on the species, tissue site, and season of the tea tree. In this article, we will summarize the enrichment pattern of theanine in tea tree, review its health effects, and explore its potential molecular mechanism to provide a basis for further research on theanine. In addition, we will introduce the current applications of theanine in the food field and highlight the future directions of its development and utilization.

L-theanine has a wide range of health effects, including antioxidant, anti-inflammatory, neuroprotective, psychomodulatory, anti-cancer, metabolic modulation, cardiovascular protection, hepatic and renal protection, immunomodulation, urogenital protection, and intestinal protection. Of particular interest, theanine has shown promise in fighting neurodegenerative diseases and depression. Through in vitro and ex vivo experiments, as well as related human studies, the molecular mechanisms of action for some of these health effects have been further elucidated.

For example, theanine's neuroprotective effects are thought to be due to its ability to modulate glutamate and dopamine signaling pathways in the brain. It has also been shown to improve cognitive function and attention in both animals and humans. Additionally, theanine's anti-inflammatory effects may be linked to its ability to modulate the immune response and reduce oxidative stress.

Given its various health effects, theanine has good research potential as a functional additive or supplement in different food products. In fact, theanine is already being used in the food industry to enhance the flavor of certain products, such as chewing gum and energy drinks. Theanine has also been incorporated into supplements and functional foods aimed at improving cognitive function and reducing stress.

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