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Glycyrrhizins

Glycyrrhizins are a family of triterpenoid glycosides found in licorice plants, especially Glycyrrhiza species. The best-known member is glycyrrhizin (glycyrrhizic acid), the principal glycoside in licorice root. Glycyrrhizin is a saponin in which the aglycone glycyrrhetinic acid is bound to sugar residues, including glucuronic acid.

Occurrence and properties

Glycyrrhizins occur predominantly in the roots and rhizomes of licorice plants and are responsible for much

Uses and effects

In traditional and modern contexts, glycyrrhizins have been investigated for anti-inflammatory, antiviral, and hepatoprotective activities. They

Safety and regulation

Prolonged intake of glycyrrhizins can inhibit 11β-hydroxysteroid dehydrogenase type 2, leading to mineralocorticoid effects such as

of
licorice’s
sweetness
as
well
as
several
of
its
pharmacological
effects.
They
belong
to
the
class
of
glycosides
and
are
typically
extracted
in
preparations
used
as
flavorings,
flavor
enhancers,
or
medicinal
ingredients.
Deglycyrrhinated
licorice
(DGL)
is
produced
to
remove
glycyrrhizin
and
reduce
risk
of
adverse
effects.
are
used
as
flavoring
agents
in
foods
and
beverages
and
appear
in
some
herbal
medicines.
The
therapeutic
potential
is
balanced
by
safety
considerations,
particularly
with
long-term
or
high-dose
use.
sodium
retention,
potassium
loss,
edema,
and
elevated
blood
pressure.
These
risks
are
of
particular
concern
for
people
with
hypertension,
kidney
disease,
or
those
taking
diuretics
or
corticosteroids.
Pregnant
women
are
advised
to
limit
licorice
consumption.
Many
regulatory
regimes
set
limits
or
labeling
requirements
for
glycyrrhizin
content
in
foods
and
supplements.