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Theanine is a unique major amino acid in tea plants responsible for umami taste and mental health benefits of tea. However, theanine biosynthesis and physiological role in tea plants are not fully und...
Theanine, one of the most important components of teas, confers the umami taste and relaxation effect of tea infusion. As a non-proteinogenic amino acid, theanine solely accumulates to high levels in ...
Theanine, a unique non-proteinogenic amino acid, is one of the most abundant secondary metabolites in tea. Its content largely determines green tea quality and price. However, its physiological roles ...
Theanine and flavonoids (especially proanthocyanidins) are the most important and abundant secondary metabolites synthesized in the roots of tea plants. Nitrogen promotes theanine and represses flavon...
Shading was thought as an effective approach to increase theanine in harvested tea shoots. Previous studies offered conflicting findings, perhaps since the integration of theanine metabolism and trans...
The physiological and metabolic difffferences between shoot tips and roots of tea plants are signifificant, and understanding them is required for improvement of tea quality and plant growth. A high-q...
Theanine (thea) is one of the most important plant-derived characteristic secondary metabolites and a major healthcare product because of its benefificial biological activities, such as being an antia...

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