Glycyrrhizin Glycyrrhizin Glycyrrhizin (or glycyrrhizic acid or glycyrrhizinic acid) is the chief sweet-tasting constituent of "Glycyrrhiza glabra" (liquorice) root. Structurally, it is a saponin used as an emulsifier and gel-forming agent in foodstuffs and cosmetics. Its aglycone is enoxolone assessed as a prodrug used in Japan to reduce the risk of liver cancer in people with chronic hepatitis C. The most widely reported side effect of glycyrrhizin use via consumption of black licorice is reduction of blood potassium levels, which can affect body fluid balance and function of nerves. Chronic consumption of black licorice, even in moderate amounts, is associated with
Sarcandra glabra and other places, growing at an altitude of 420 meters to 1,500 meters in area, often grown in wet slopes and valleys of the forest shade. It has not yet been cultivated by artificial introduction. "Nine-knotted flower," "bone-knitted lotus." Sarcandra glabra "Sarcandra glabra" is an herb native to Southeast Asia. It is also known as herba sarcandrae or glabrous sarcandra herb. Aromatic oils may be extracted from the leaves. The entire plant has anti-stress, antioxidant, anti-inflammatory, detoxifying, blood activating, and anti-bacterial effects. Leaf blade elliptic or ovate-lanceolate, 6–17 × 2–6 cm, leathery, margin sharply coarsely-serrate. Stamen baculate to terete; thecae