Glycyrrhizin is obtained as an extract from licorice root after maceration and boiling in water. Licorice extract (glycyrrhizin) is sold in the United States as a liquid, paste, or spray-dried powder. When in specified amounts, it is approved for use as a flavor and aroma in manufactured foods, beverages, candies, dietary supplements, and seasonings. It is 30 to 50 times as sweet as sucrose (table sugar). 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
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