Glycyrrhizin (or glycyrrhizic acid or glycyrrhizinic acid) is the chief sweet-tasting constituent of Glycyrrhiza glabra (liquorice) root.



Glycyrrhizin inhibits liver cell injury and is given intravenously for the treatment of chronic viral hepatitis and cirrhosis in Japan. It has also proven itself effective in the treatment of autoimmune hepatitis in one clinical trial.



Pharmacological Anti-inflammatory, anti-allergic, anti-bacterial, anti-viral
Cosmetic/Personal Care Increase skin elasticity, penetration enhancer, moisturizing and hydration, anti-inflammatory, antioxidant, calms visible irritation
Organoleptic Eliminate aftertaste, enhance and extend sweetness, enhance flavors, enhance mouthfeel


Applications: Food, beverages, nutraceuticals, pharmaceuticals, personal care products, cosmetics, oral health products, skin protection, animal and pet products


The most widely reported side effects of glycyrrhizin use are fluid retention. These effects are related to the inhibition of cortisol metabolism within the kidney, and the subsequent stimulation of the mineralocorticoid receptors.

Other side effects include:

  • Headache
  • Paralysis
  • Transient visual loss
  • Torsades de pointes
  • Tachycardia
  • Cardiac arrest
  • Hypokalaemia
  • Reduced testosterone
  • Premature birth
  • Acute kidney failure
  • Muscle weakness
  • Myopathy
  • Myoglobinuria
  • Rhabdomyolysis
  • Increased body weight


None are recorded.

Other names

glycyrrhizic acid or glycyrrhizinic acid


Source: Wikipedia,













































































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