Glycyrrhizin

Glycyrrhizin is a natural sweetener found in the root of the licorice plant (Glycyrrhiza glabra). It is approximately 30 to 50 times sweeter than sucrose and has been used in food and traditional medicine for centuries. Glycyrrhizin has been studied for its potential health benefits, including anti-inflammatory and antiviral properties.

Chemical Structure

Glycyrrhizin is a triterpenoid saponin glycoside being made up of one molecule of glycyrrhetinic acid and two molecules of glucuronic acid. The glycosides are bonded through a Beta-glycosidic linkage.

Health Benefits

Glycyrrhizin has been used in traditional medicine for its potential health benefits. It has been studied for its anti-inflammatory and antiviral properties. Some studies suggest that glycyrrhizin may also have anticancer properties, but more research is needed to confirm these findings.

Anti-Inflammatory Properties

Glycyrrhizin has been shown to have anti-inflammatory properties. It may help reduce inflammation and swelling.

Antiviral Properties

Glycyrrhizin has been studied for its potential antiviral properties. Some studies suggest that it may help inhibit the replication of certain viruses.

Potential Side Effects

While glycyrrhizin is generally considered safe for most people when consumed in moderation, it can cause side effects in some people, especially when consumed in large amounts. These can include high blood pressure, low potassium levels, and fluid retention.

See Also

• Glycyrrhiza glabra
• Licorice
• Natural sweeteners
• Anti-inflammatory
• Antiviral

References

Glycyrrhizin Resources
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