Superiority:

Glycyrrhizin (or glycyrrhizic acid or glycyrrhizinic acid) is the main sweet-tasting compound from liquorice root.

It is 30–50 times as sweet as sucrose (table sugar). Pure glycyrrhizin is odorless. Although sweet, the taste sensation of glycyrrhizin is different from that of sugar. The sweetness of glycyrrhizin has a slower onset than sugar has, and lingers in the mouth for some time. Unlike the artificial sweetener aspartame, glycyrrhizin maintains its sweetness under heating.

In chemical terms, glycyrrhizin is a triterpenoid saponin glycoside. Upon hydrolysis, the glycoside loses its sweet taste and is converted to the aglycone glycyrrhetinic acid plus two molecules of glucuronic acid. The acid form is not particularly water-soluble, but its ammonium salt is soluble in water at pH greater than 4.5

a)It exerts hypocholesterolemic action by stimulating the conversion of cholesterol into bile acids.

b)It exhibits antimutagenic activity against ribose-lysine.

c)It possesses potent free radical scavenging activity.

d)It promotes decrease in lipid peroxidation in hepatic tissue homogenate and blood serum.

e)It stimulates the excretion of hormones by the adrenal cortex and prolongs the action of cortisone.

f)Choline salt of glycyrrhetinic acid had significant antitussive effect on cat cough caused by superior laryngeal nerve after chemical stimulation (inhaled ammonia) and electrical stimulation.

g) Licoflavonecan inhibit the activity of dopachrome Interconversion enzymes .

h) Decreased red blood cell lipid peroxidation product of MDA, anti aging red blood cells.

i) Licorice extract FM100 has significant analgesic effect.

j)Glycyrrhizic acid, glycyrrhetinic acid and its salts have a significant anti-diuretic effect. Licorice and glycyrrhetinic acid ethyl acetate in vitro against Staphylococcus aureus, Mycobacterium tuberculosis, Escherichia coli, can inhibit the amoeba and trichomoniasis.