<i>Glycyrrhiza</i> Genus: Enlightening Phytochemical Components for Pharmacological and Health-Promoting Abilities

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Abstract

The Glycyrrhiza genus, generally well-known as licorice, is broadly used for food and medicinal purposes around the globe. The genus encompasses a rich pool of bioactive molecules including triterpene saponins (e.g., glycyrrhizin) and flavonoids (e.g., liquiritigenin, liquiritin). This genus is being increasingly exploited for its biological effects such as antioxidant, antibacterial, antifungal, anti-inflammatory, antiproliferative, and cytotoxic activities. The species Glycyrrhiza glabra L. and the compound glycyrrhizin (glycyrrhizic acid) have been studied immensely for their effect on humans. The efficacy of the compound has been reported to be significantly higher on viral hepatitis and immune deficiency syndrome. This review provides up-to-date data on the most widely investigated Glycyrrhiza species for food and medicinal purposes, with special emphasis on secondary metabolites' composition and bioactive effects.

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Review of Pharmacological Effects of Glycyrrhiza sp. and its Bioactive Compounds

Marjan Nassiri Asl, Hossein Hosseinzadeh (2008)

Abstract The roots and rhizomes of licorice (Glycyrrhiza) species have long been used worldwide as a herbal medicine and natural sweetener. Licorice root is a traditional medicine used mainly for the treatment of peptic ulcer, hepatitis C, and pulmonary and skin diseases, although clinical and experimental studies suggest that it has several other useful pharmacological properties such as antiinflammatory, antiviral, antimicrobial, antioxidative, anticancer activities, immunomodulatory, hepatoprotective and cardioprotective effects. A large number of components have been isolated from licorice, including triterpene saponins, flavonoids, isoflavonoids and chalcones, with glycyrrhizic acid normally being considered to be the main biologically active component. This review summarizes the phytochemical, pharmacological and pharmacokinetics data, together with the clinical and adverse effects of licorice and its bioactive components. Copyright © 2008 John Wiley & Sons, Ltd.

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Liquorice ( Glycyrrhiza glabra ): A phytochemical and pharmacological review

Giulia Pastorino, Laura Cornara, Sônia Soares … (2018)

In the last years, consumers are paying much more attention to natural medicines and principles, mainly due to the general sense that natural compounds are safe. On the other hand, there is a growing demand by industry for plants used in traditional medicine that could be incorporated in foods, nutraceuticals, cosmetics, or even pharmaceuticals. Glycyrrhiza glabra Linn. belongs to the Fabaceae family and has been recognized since ancient times for its ethnopharmacological values. This plant contains different phytocompounds, such as glycyrrhizin, 18β‐glycyrrhetinic acid, glabrin A and B, and isoflavones, that have demonstrated various pharmacological activities. Pharmacological experiments have demonstrated that different extracts and pure compounds from this species exhibit a broad range of biological properties, including antibacterial, anti‐inflammatory, antiviral, antioxidant, and antidiabetic activities. A few toxicological studies have reported some concerns. This review addresses all those issues and focuses on the pharmacological activities reported for G. glabra . Therefore, an updated, critical, and extensive overview on the current knowledge of G. glabra composition and biological activities is provided here in order to explore its therapeutic potential and future challenges to be utilized for the formulation of new products that will contribute to human well‐being.

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Chemical analysis of the Chinese herbal medicine Gan-Cao (licorice).

Qingying Zhang, Min Ye (2009)

Gan-Cao, or licorice, is a popular Chinese herbal medicine derived from the dried roots and rhizomes of Glycyrrhiza uralensis, G. glabra, and G. inflata. The main bioactive constituents of licorice are triterpene saponins and various types of flavonoids. The contents of these compounds may vary in different licorice batches and thus affect the therapeutic effects. In order to ensure its efficacy and safety, sensitive and accurate methods for the qualitative and quantitative analyses of saponins and flavonoids are of significance for the comprehensive quality control of licorice. This review describes the progress in chemical analysis of licorice and its preparations since 2000. Newly established methods are summarized, including spectroscopy, thin-layer chromatography, gas chromatography, high-performance liquid chromatography (HPLC), liquid chromatography/mass spectrometry (LC/MS), capillary electrophoresis, high-speed counter-current chromatography (HSCCC), electrochemistry, and immunoassay. The sensitivity, selectivity and powerful separation capability of HPLC and CE allows the simultaneous detection of multiple compounds in licorice. LC/MS provides characteristic fragmentations for the rapid structural identification of licorice saponins and flavonoids. The combination of HPLC and LC/MS is currently the most powerful technique for the quality control of licorice.

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Author and article information

Contributors

Javad Sharifi-Rad:

ORCID: https://orcid.org/0000-0002-7301-8151

Beraat Özçelik:

ORCID: https://orcid.org/0000-0002-1810-8154

Natália Cruz-Martins:

ORCID: https://orcid.org/0000-0002-5934-5201

Ahmad Faizal Abdull Razis:

ORCID: https://orcid.org/0000-0001-9205-3764

Journal

Journal ID (nlm-ta): Oxid Med Cell Longev

Journal ID (iso-abbrev): Oxid Med Cell Longev

Journal ID (publisher-id): OMCL

Title: Oxidative Medicine and Cellular Longevity

Publisher: Hindawi

ISSN (Print): 1942-0900

ISSN (Electronic): 1942-0994

Publication date Collection: 2021

Publication date (Electronic): 24 July 2021

Volume: 2021

Electronic Location Identifier: 7571132

Affiliations

¹Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran

²Facultad de Ciencias de la Salud, Universidad Arturo Prat, Avda. Arturo Prat 2120, Iquique 1110939, Chile

³Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomas, Chile

⁴Center of Molecular Biology and Pharmacogenetics, Scientific and Technological Bioresource Nucleus, Universidad de La Frontera, Temuco 4811230, Chile

⁵Department of Chemical Engineering, Universidad de La Frontera, Av. Francisco Salazar 01145, Box 54D, Temuco, Chile

⁶Louis Riel School Division, Winnipeg, Manitoba, Canada R2M 3R3

⁷Lodz University of Technology, Faculty of Biotechnology and Food Sciences, Wolczanska 171/173, Lodz 90-924, Poland

⁸Research Centre for Applied Science and Technology (RECAST), Tribhuvan University, P.O. Box 1030, Kirtipur, Kathmandu, Nepal

⁹University of Health Sciences, Department of Medicinal and Aromatic Plants, Istanbul 34668, Turkey

¹⁰Al-Farabi Kazakh National University, Faculty of Chemistry and Chemical Technology, Almaty 050040, Kazakhstan

¹¹Department of Gastronomy and Culinary Arts, School of Applied Sciences, Ozyegin University, Cekmekoy, 34794 Istanbul, Turkey

¹²Department Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey

¹³BIOACTIVE Research & Innovation Food Manufacturing Industry Trade Ltd. Co., Maslak, Istanbul 34469, Turkey

¹⁴Molecular and Applied Mycology and Plant Pathology Laboratory, Department of Botany, University of Calcutta, Kolkata 700019, India

¹⁵Department of Botany, Fakir Chand College, Diamond Harbour, West Bengal 743331, India

¹⁶Research Institution “Chinese-Tajik Innovation Center for Natural Products”, National Academy of Sciences of the Republic of Tajikistan, Ayni St. 299/2, Dushanbe 734063, Tajikistan

¹⁷Faculty of Medicine, University of Porto, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, Portugal

¹⁸Institute for Research and Innovation in Health (i3S), University of Porto, 4200-135 Porto, Portugal

¹⁹Institute of Research and Advanced Training in Health Sciences and Technologies, CESPU, Rua Central de Gandra 1317, 4585-116 Gandra, PRD, Portugal

²⁰Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India

²¹Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia

²²Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia

²³Department of Biochemistry, Bayero University Kano, PMB 3011 Kano, Nigeria

²⁴Department of Pharmacology, Federal University, PMB 7156 Dutse, Jigawa State, Nigeria

²⁵Department of Plant Sciences, LCWU, Lahore 54000, Pakistan

²⁶Department of Agriculture and Food Systems, The University of Melbourne, Melbourne 3010, Australia

Author notes

Academic Editor: German Gil

Author information

Javad Sharifi-Rad https://orcid.org/0000-0002-7301-8151

Dorota Kregiel https://orcid.org/0000-0002-4006-6464

Beraat Özçelik https://orcid.org/0000-0002-1810-8154

Natália Cruz-Martins https://orcid.org/0000-0002-5934-5201

Manoj Kumar https://orcid.org/0000-0002-4192-6497

Ahmad Faizal Abdull Razis https://orcid.org/0000-0001-9205-3764

Hafiz Ansar Rasul Suleria https://orcid.org/0000-0002-2450-0830

Article

DOI: 10.1155/2021/7571132

PMC ID: 8328722

PubMed ID: 34349875

SO-VID: fdfe4730-8673-4d7e-abdd-ba531187ba14

License:

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

History

Date received : 5 May 2021

Date revision received : 12 June 2021

Date accepted : 18 June 2021

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Glycyrrhiza Genus: Enlightening Phytochemical Components for Pharmacological and Health-Promoting Abilities

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Most cited references 259

Review of Pharmacological Effects of Glycyrrhiza sp. and its Bioactive Compounds

Liquorice ( Glycyrrhiza glabra ): A phytochemical and pharmacological review

Chemical analysis of the Chinese herbal medicine Gan-Cao (licorice).

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