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Liquorice (Commonwealth English) or licorice (American English; see spelling differences; IPA: / ˈ l ɪ k ər ɪ ʃ,-ɪ s / LIK-ər-ish, -iss) [6] [7] is the common name of Glycyrrhiza glabra, a flowering plant of the bean family Fabaceae, from the root of which a sweet, aromatic flavouring is extracted.
Glycyrrhizin is known to cause undesirable side effects, such as hypertension and edema, and is consequently removed from DGL.. According to the US National Institutes of Health's National Center for Complementary and Integrative Health "Some products that contain licorice root and other ingredients may help relieve digestive symptoms.
Liquorice root, or 'radix glycyrrhizae', is one of the 50 fundamental herbs used in traditional Chinese medicine, where it has the name gancao (kan-tsao; Chinese: 甘草, pinyin: gāncǎo). It is used in Chinese medicine to harmonize other herbs and to reduce the harsh effects of other herbs. [3]
Glycyrrhizin (glycyrrhizic acid or glycyrrhizinic acid) is the chief sweet-tasting constituent of Glycyrrhiza glabra root. Structurally, it is a saponin used as an emulsifier and gel-forming agent in foodstuffs and cosmetics. Its aglycone is enoxolone.
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Ligusticum (lovage, [2]: 824 licorice root [3]) is a genus of about 60 species of flowering plants in the family Apiaceae, [4] native to cool temperate regions of the Northern Hemisphere. Its name is believed to derive from the Italian region of Liguria. [5]