https://nova.newcastle.edu.au/vital/access/ /manager/Index en-au 5 L-theanine as a functional food additive: its role in disease prevention and health promotion https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:29801 Wed 11 Apr 2018 15:10:41 AEST ]]> Extraction and preparation of bioactive components from green tea https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:12147 Wed 11 Apr 2018 14:02:16 AEST ]]> L-theanine improves neurophysiological measures of attention in a dose-dependent manner: a double-blind, placebo-controlled, crossover study https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:44475 Wed 06 Sep 2023 10:49:18 AEST ]]> Optimum conditions for the water extraction of L-theanine from green tea https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:13252 Sat 24 Mar 2018 08:15:58 AEDT ]]> Epidemiological evidence linking tea consumption to human health: a review https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:17836 Sat 24 Mar 2018 08:03:31 AEDT ]]> Effects of aqueous brewing solution pH on the extraction of the major green tea constituents https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:20090 Sat 24 Mar 2018 08:00:08 AEDT ]]> Improved extraction of green tea components from teabags using the microwave oven https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:21219 Camellia sinensis) catechins are strong antioxidants linked with potential health benefits. Based on previous studies, it was hypothesised that the typical household conditions for brewing green tea in a teabag – 200 mL freshly boiled water for 2–3 min, as per the manufacturers’ instructions – were not sufficient to extract all the catechins and that a household microwave oven could be used to improve the extraction. The catechins and the two other main green tea components, caffeine and theanine, were monitored by HPLC. The typical household conditions only extracted 62% (61 mg/g tea), 76% (24 mg/g) and 80% (10 mg/g) of the catechins, caffeine and theanine, respectively, from the five varieties of teabags analysed. However, using microwave assisted extraction (MAE) by first brewing a teabag in 200 mL freshly boiled water for 0.5 min before irradiation for 1 min in a microwave oven (hot MAE), improved the extraction of the catechins and caffeine to 80% (80 mg/g) and 92% (29 mg/g), respectively, although the extraction of theanine was not affected. Therefore, the hot MAE technique could help maximise the extraction of the catechins for those who consume green tea for the potential health benefits of the catechins.]]> Sat 24 Mar 2018 07:55:29 AEDT ]]> Dose–response effect of L-theanine on psychomotor speed, sustained attention, and inhibitory control: a double-blind, placebo-controlled, crossover study https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:53416 Mon 27 Nov 2023 11:19:57 AEDT ]]> Development of an objective measure of quality and commercial value of Japanese-styled green tea (Camellia L-sinensis): the Quality Index Tool https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:42601 Fri 26 Aug 2022 12:03:17 AEST ]]>