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product name
L -茶氨酸, ≥98% (HPLC)
品質等級
化驗
≥98% (HPLC)
形狀
powder
顏色
off-white
mp
217-218 °C
應用
cell analysis
儲存溫度
2-8°C
SMILES 字串
CCNC(=O)CC[C@H](N)C(O)=O
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
InChI 密鑰
DATAGRPVKZEWHA-YFKPBYRVSA-N
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一般說明
L-茶氨酸是谷氨酰胺的类似物，也是绿茶的成分之一。
應用
- Safety and Efficacy of AlphaWave L-Theanine Supplementation for 28 Days in Healthy Adults with Moderate Stress: A Randomized, Double-Blind, Placebo-Controlled Trial.: This clinical trial demonstrates that L-theanine supplementation effectively reduces stress and improves cognitive function without adverse effects (Moulin et al., 2024). (Moulin et al., 2024).
- Inhibitory Role of L-theanine, a Structural Analogue of Glutamate, Against GluR5 Kainate Receptor and its Prospective Utility Against Excitotoxicity.: The study examines L-theanine′s potential in protecting against neurotoxicity by inhibiting specific glutamate receptors (Deb and Borah, 2024). (Deb and Borah, 2024).
- L-theanine abates oxidative stress and mitochondrial dysfunction in myocardial ischemia-reperfusion injury by positively regulating the antioxidant response.: This research demonstrates the cardioprotective effects of L-theanine, highlighting its role in reducing oxidative stress and improving mitochondrial function during heart injuries (García-Niño et al., 2024). (García-Niño et al., 2024).
生化／生理作用
L-茶氨酸可调节几种抗肿瘤药物的活性，据报道，它可刺激人类胚胎干细胞的自我更新。L-茶氨酸与 AMPA、红藻氨酸、NMDA 和 I 型 mGlu 受体结合。
茶氨酸能够与大鼠皮层神经元的 AMPA、钾盐镁矾和 NMDA 甘氨酸受体结合但亲和力低于谷氨酸。已对其作为谷氨酸盐转运抑制剂进行了研究，防止荷 M5076 卵巢肉瘤小鼠细胞摄取谷氨酸盐，并增加多柔比星对 M5076 小鼠肿瘤生长的影响。
其他說明
茶氨酸是一种谷氨酰胺的氨基酸类似物，存在于绿茶中。
訊號詞
Warning
危險聲明
危險分類
Skin Sens. 1
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 3
閃點（°F）
Not applicable
閃點（°C）
Not applicable
其他客户在看
Guoqi Zhu et al.
Neuropharmacology, 138, 331-340 (2018-06-27)
Synaptic refinement improves synaptic efficiency, which provides a possibility to improve memory in Alzheimer's disease (AD). In the current study, we aimed to investigate the role of L-theanine, a natural constituent in green tea, in hippocampal synaptic transmission and to
Chen Qi et al.
Journal of AOAC International, 103(2), 428-432 (2019-09-20)
In order to make up for the efficacy of sensory assessment of green tea quality and taste, main flavor substances should be quantitatively characterized based on efficient extraction and frontier determination scheme. A new, relatively simple sample preparation and detection
G V V Liyanaarachchi et al.
Food chemistry, 240, 196-203 (2017-09-28)
The study presents the validation results of the method carried out for analysis of free amino acids (FAAs) in rice using l-theanine as the internal standard (IS) with o-phthalaldehyde (OPA) reagent using high-performance liquid chromatography-fluorescence detection. The detection and quantification
Li Zeng et al.
Experimental gerontology, 131, 110823-110823 (2020-01-04)
Redox and inflammation imbalances are associated with increased levels of advanced glycation end products (AGEs), leading to the degeneration of body function. l-Theanine, derived from tea, reportedly inhibits AGE formation in vitro. We investigated the effects on AGE content, oxidative
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