glycyrrhizin

Glycyrrhizin (also known as glycyrrhizic acid or glycyrrhizinic acid) is a triterpene saponin and the chief sweet-tasting constituent of licorice root (*Glycyrrhiza glabra*). It is 30 to 50 times sweeter than sucrose and is used as a natural sweetener, emulsifier, and gel-forming agent in foodstuffs, cosmetics, and dietary supplements. Pharmacologically, it has been developed primarily in Japan and China as a hepatoprotective drug for chronic hepatitis. Glycyrrhizin exhibits anti-inflammatory, antiviral, anti-ulcer, antioxidant, antiallergic, antihyperglycemic, anti-lipidemic, immunomodulatory and potential antitumor activities. Its mechanisms include inhibition of viral replication (including hepatitis C virus), suppression of TNF-alpha and caspase 3 activity (anti-inflammatory), inhibition of NF-kB translocation into nuclei (anti-inflammatory), conjugation of free radicals (antioxidant), modulation of T-cell function via JNK/ERK/PI3K-AKT pathways (immunomodulation), reversible inhibition of the enzyme 11-beta-hydroxysteroid dehydrogenase leading to increased mineralocorticoid activity in the kidney. After oral ingestion it is hydrolyzed by intestinal bacteria to its aglycone enoxolone (18β-glycyrrhetinic acid). Glycyrrhizin has also been investigated for use against viral infections such as herpes simplex virus and SARS-associated coronavirus[2][4][5][6].

Brand names

Glycyron

Other names

ammonium glycyrrhizinmono-ammonium glycyrrhizin