منابع مشابه
comparison of catalytic activity of heteropoly compounds in the synthesis of bis(indolyl)alkanes.
heteropoly acids (hpa) and their salts have advantages as catalysts which make them both economically and environmentally attractive, strong br?nsted acidity, exhibiting fast reversible multi-electron redox transformations under rather mild conditions, very high solubility in polar solvents, fairly high thermal stability in the solid states, and efficient oxidizing ability, so that they are imp...
15 صفحه اولPhysiological effects of L-theanine on Drosophila melanogaster.
Green tea has been consumed as the most popular drink in East Asia for centuries, and is believed to have a wide range of health benefits. L-Theanine, the major component of the free amino acids in green tea, has been reported to display neuronal protection and tumor inhibition in vitro, but its physiological effects on animal development and behavior remain elusive. In this report, we used Dro...
متن کاملl-Theanine extends lifespan of adult Caenorhabditis elegans
PURPOSE Compounds that delay aging in model organisms may be of significant interest to anti-aging medicine, since these substances potentially provide pharmaceutical approaches to promote healthy lifespan in humans. We here aimed to test whether pharmaceutical concentrations of L-theanine, a putative anti-cancer, anti-obesity, blood pressure-lowering, and neuroprotective compound contained in ...
متن کاملL-theanine: A promising substance in tumor research
Malignant tumor which can proliferate abnormally and transfer rapidly to other tissues, holds high mortality rate and is difficult to cure. Herewith it is responsible for great loss in economy. L-theanine, the specific amino acid in tea, performed a significant anti-tumor potential, it works via various methods, such as exert antitumor effect by itself; increase antitumor drugs concentration in...
متن کاملL-theanine elicits an umami taste with inosine 5'-monophosphate.
We investigated the taste synergy between L-theanine and the flavour enhancer, inosine 5'-monophosphate (IMP), by using a human sensory evaluation. When L-theanine was added to IMP, only the umami taste was enhanced. We then investigated this synergistic effect of L-theanine in mice by gustatory nerve recording. We confirmed the synergism between L-theanine and IMP for the umami taste.
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ژورنال
عنوان ژورنال: Bulletin of the Chemical Society of Japan
سال: 1964
ISSN: 0009-2673,1348-0634
DOI: 10.1246/bcsj.37.1078