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Amino Acids Dietary Supplementation Mental Health

Tea Compound May Alleviate Anxiety

12 years, 10 months ago

10513  0
Posted on May 25, 2011, 7 a.m.

Japanese researchers find that L-theanine, an amino acid found in tea, may help people with anxiety focus on their daily activities.

L-theanine is an amino acid found in tea leaves. Previous studies of dietary supplements of L-theanine have suggested a therapeutic benefit in reducing stress, promoting relaxation, and improving the quality of sleep.  Akiko Higashiyama, from University of Shiga Prefecture (Japan), and colleagues have found that daily L-theanine supplementation at 200 mg/day helps people with anxiety to focus on their daily activities.  The researchers recruited 18 healthy University students and assessed their anxiety levels using a standardized rating scale.  Student with high anxiety were put in one group, while students with minimal anxiety were put in another group. Both groups received water or water plus 200 mg of L-theanine per 100 ml of water. The test was performed repeatedly and assessments performed between 15 and 60 minutes after ingestion.  Results showed that highly anxious students receiving the L-theanine displayed a slowing of their heart rate, improved attentional performance, and better reaction times, compared to members of the same group receiving placebo. No significant benefits were observed in the student with minimal anxiety. Submitting that: “The results demonstrate the significant enhanced activity of alpha bands, descending heart rate, elevated visual attentional performance, and improved reaction time response among high anxiety propensity subjects compared to a placebo,” the team concludes that: “Results evidently demonstrated that l-theanine clearly has a pronounced effect on attention performance and reaction time response in normal healthy subjects prone to have high anxiety.”

Akiko Higashiyama, Hla Hla Htay, Makoto Ozeki, Lekh R. Juneja, Mahendra P. Kapoor. “Effects of l-theanine on attention and reaction time response.” Journal of Functional Foods, 19 April 2011.

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