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One of the reasons that scientists first started studying theanine was because it was believed to be a source of umami, which basically means a savory, brothy taste that is only found in certain foods, like meat, fish, mushrooms and some vegetables

Arch Med Res (2016) 47:3049

That oxidise or misfold when exposed to heat, light, or moisture

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Hamed, M

The differential regulation of HIF-1 and NF-B in vitro is paralleled by oxygen-sensitive and redox-dependent pathways governing the regulation of these factors during the transition from placental to lung-based respiration ex utero