T6576
L-Theanine
Synonym(s):
Nγ-Ethyl-L-glutamine, L-Glutamic acid γ-(ethylamide), Suntheanine
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About This Item
Empirical Formula (Hill Notation):
C7H14N2O3
CAS Number:
Molecular Weight:
174.20
UNSPSC Code:
12352200
PubChem Substance ID:
EC Number:
221-379-0
MDL number:
InChI key
DATAGRPVKZEWHA-YFKPBYRVSA-N
InChI
1S/C7H14N2O3/c1-2-9-6(10)4-3-5(8)7(11)12/h5H,2-4,8H2,1H3,(H,9,10)(H,11,12)/t5-/m0/s1
SMILES string
CCNC(=O)CC[C@H](N)C(O)=O
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Biochem/physiol Actions
Theanine is able to bind to AMPA, kainite, and NMDA glycine receptors in rat cortical neurons but with less affinity than glutamic acid. It has been studied as a glutamate transport inhibitor, preventing glutamate uptake by M5076 ovarian sarcoma-bearing mouse cells and increasing the effect of doxorubicin on tumor growth in M5076 mice.
Other Notes
Theanine is an amino acid analog of glutamine, found in green tea.
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Warning
hcodes
Hazard Classifications
Skin Sens. 1
Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
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Lisa Scheid et al.
The Journal of nutrition, 142(12), 2091-2096 (2012-10-26)
L-Theanine, an amino acid in green tea, is suggested to improve cognition and mood. Therefore, L-theanine is available as a supplement and is now used as an ingredient in functional drinks. Because data on the metabolic fate of L-theanine from
Guoqiang Chen et al.
Food chemistry, 135(2), 402-407 (2012-08-08)
An ultra performance liquid chromatography (UPLC) method combined with solid phase extraction (SPE) sample pre-treatment was developed and validated for the rapid quantification of L-theanine in ready-to-drink (RTD) teas. UPLC analysis of twenty-seven RTD teas from the Chinese market revealed
Quan V Vuong et al.
Journal of the science of food and agriculture, 91(11), 1931-1939 (2011-07-08)
Theanine is a non-protein amino acid that occurs naturally in the tea plant (Camellia sinensis) and contributes to the favourable taste of tea. It is also associated with effects such as the enhancement of relaxation and the improvement of concentration
Wei Jiang et al.
Biochemical and biophysical research communications, 422(2), 344-350 (2012-05-16)
We studied effects of L-theanine, a unique amino acid in tea, on carbon tetrachloride (CCl(4))-induced liver injury in mice. The mice were pre-treated orally with L-theanine (50, 100 or 200 mg/kg) once daily for seven days before CCl(4) (10 ml/kg
John J Foxe et al.
Neuropharmacology, 62(7), 2320-2327 (2012-02-14)
Caffeine and L-theanine, both naturally occurring in tea, affect the ability to make rapid phasic deployments of attention to locations in space as reflected in behavioural performance and alpha-band oscillatory brain activity (8-14 Hz). However, surprisingly little is known about
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