Glycyrrhizin (or glycyrrhizic acid or glycyrrhizinic acid) is the chief sweet-tasting constituent of Glycyrrhiza glabra (liquorice) root. It has also been given intravenously in Japan as a treatment for hepatitis C and as an emusifier and gel-forming agent in foodstuff and cosmetics.
This page contains content from the copyrighted Wikipedia article "Glycyrrhizin"; that content is used under the GNU Free Documentation License (GFDL). You may redistribute it, verbatim or modified, providing that you comply with the terms of the GFDL.
