licorice

1. 1. A Mediterranean perennial plant (Glycyrrhiza glabra) having blue flowers, pinnately compound leaves, and a sweet, distinctively flavored root.
   2. The root of this plant, used as a flavoring in candy, liqueurs, tobacco, and medicines.
   3. A confection made from or flavored with the licorice root.
2. Any of various similar plants.

[Middle English, from Old French, from Late Latin liquirītia, alteration (influenced by Latin liquēre, to flow) of Latin glycyrrhiza, root of licorice, from Greek glukurrhiza : glukus, sweet + rhiza, root.]

(click to enlarge)
Spanish licorice (Glycyrrhiza glabra). (credit: A to Z Botanical Collection/EB Inc.)

Perennial herb (Glycyrrhiza glabra) of the pea family (see legume) and the flavouring, confection, and medicine made from its roots. Native to southern Europe, the plant is cultivated around the Mediterranean and in parts of the U.S. It grows to 3 ft (1 m) and bears graceful compound leaves, blue-violet flower clusters, and flat, flexible seedpods 3 – 4 in. (7 – 10 cm) long. It is 42 times sweeter than table sugar, and its flavour, similar to anise, can mask unpleasant medicinal tastes.

For more information on licorice, visit Britannica.com.

Background

Licorice is a glossy, gelled candy with a semi-firm consistency that is flavored with licorice root extract. Typically, it is a moderately sweet candy, and is available in a variety of flavors such as black licorice, strawberry, cherry and chocolate. Currently, it is touted as a healthier snack food because it contains almost no fat per serving. It is made in a continuous process, which involves mixing and cooking, forming the candy, cutting it, and putting it in packaging. Licorice represents one of the oldest forms of candy with evidence suggesting it was made as early as the thirteenth century. It continues to be a popular product today making up a significant portion of the over $13 billion, annual non-chocolate candy market. It is anticipated that licorice manufacturers will try to increase yearly sales primarily by increasing the speed at which they can produce the candy.

History

Using sugar-refining techniques, Arabs first produced various types of lozenges for pharmaceutical applications. One type of lozenge was flavored with licorice, which is a native plant of the Mediterranean area. The Arab peoples believed that the licorice root had important medicinal uses. Evidence of this crude predecessor to the contemporary licorice candy suggests that licorice is one of the oldest types of candy known.

During the thirteenth century, licorice root extract was widely used as a medicine for coughs, sore throats, and congestion. It is likely that merchants who sold this medicine combined it with honey to produce the first true licorice candies. Later, when sugar was more readily available, it was used instead of honey. In the late Middle Ages, licorice pastilles, which were cast in rough molds were widely known. Extruded licorice candy is thought to have originated in Holland at the start of the seventeenth century. It became one of the standard confection products for candy producers when the candy industry developed in the mid-1800s.

Raw Materials

Experienced chemists and candy technologists develop licorice candy recipes. By using their knowledge of ingredient characteristics and production processes, they can create a variety of licorice candy types. The ingredients in these recipes are specifically chosen to provide desired characteristics such as texture, taste, and appearance. They are typically mixed together in water to create a homogenous blend, and then much of the water is evaporated off to produce a solid product. The primary ingredients include sweeteners and wheat flour. Other ingredients such as starches, preservatives, colorants, and flavorings are also important.

Sweeteners

Since licorice is a sweet candy, sweetening ingredients make up much of their composition. Sugar and corn syrup are two primary sweeteners. Sugar is sucrose, which is derived from beet and cane sugars. It is supplied as small, white crystals, which readily dissolve in water. Since sugar is not critical to the texture of the licorice, it can be less refined, reducing the cost of the licorice recipe. Corn syrup is typically used in combination with sugar in licorice candy. It is a modified form of starch, and like sugar, it provides sweetness to the licorice. It also inhibits sugar crystallization, helps control moisture retention and limits microbial spoilage. Beyond sugar and corn syrup, other sweeteners are sometimes incorporated into the licorice recipe. These include molasses, glucose syrups, and other crude sugars. Some low calorie licorice candies incorporate artificial sweeteners like aspartame (Nutrasweet). Sweeteners make up about 60% of the licorice paste.

Flour

All the ingredients in licorice must be bound together to maintain a cohesive product. To accomplish this, candy technologists use wheat flour. Wheat flour is obtained by grinding wheat seeds into a powder. It is primarily composed of starch and protein which when combined with water creates a paste, called gluten, that can be stretched and rolled without breaking. These properties allow the finished licorice paste to be extruded into various sizes and shapes. The flour is also responsible for the licorice's shiny appearance because during licorice manufacture, the starch in the flour is gelatinized. It is typically incorporated into the licorice paste at about 25-40%.

Flavorants, colorants, and other ingredients

Many other ingredients are incorporated into a licorice recipe to produce the familiar candy. To give the candy flavor and color, licorice black juice is included at a level from 1.5-4%. Since this material is quite expensive, it is often diluted with aniseed oils. Liquid caramel may also be used for a similar purpose. Other natural flavors obtained from fruits, berries, honey, molasses, and maple sugar have also been used in licorice. The impact of these flavors can be improved by the addition of artificial flavors, which are mixtures of aromatic chemicals. Salt is also included to improve the final flavor of the candy. Additionally, acids such as citric acid, lactic acid, and malic acid can be added to provide flavor. Artificial colors such as certified FD&C colorants are used to modify the color of the final product.

Processing ingredients are important in licorice manufacturing. Cornstarch is a high molecular weight sugar polymer that can have a wide range of functions in a licorice recipe. While it can be a sweetener, texture stabilizer and a gelling agent, it is primarily used as a coating ingredient to prevent pieces of licorice from sticking together. Soybean oil may also be used in the production of licorice. It provides some flavoring but also acts as a suitable lubricant during processing. Although licorice contains a high concentration of sugar, there is still a potential for microbial contamination. To prevent this type of contamination, potassium sorbate is included as a preservative in some licorice recipes.

The Manufacturing
Process

Licorice manufacture begins with making a batch of licorice paste. The batch is then extruded through a nozzle, cooled, cut, and packaged automatically.

Creating the slurry

• The conventional method of producing licorice begins by making a slurry of the ingredients in the recipe. Factory workers, known as compounders, make slurry batches by pouring, or pumping, the appropriate amount of raw materials into large, stainless steel mixing tanks. These tanks are equipped with mixing, steam heating, and water cooling capabilities, and can accommodate batch sizes of 1,000-2,000 lb (454-908 kg) or more. The mixers in these tanks must efficiently sweep the sidewalls to prevent burning of the batch. When the slurry passes quality control tests, it can be pumped to the continuous cooker.

Cooking

• Using traditional techniques, the batches of licorice had to be cooked anywhere from two to four hours. Since the main objective of this cooking process was to reduce the moisture content of the slurry, a faster continuous process was developed. By using a continuous, high-pressure cooking method some manufacturers have cut the cooking time down to a few minutes. In one type of cooker, the slurry of licorice paste is pumped into a vertical evaporator tube, which is surrounded by a steam jacket. Revolving blades inside the tube cause a process of heat exchange (cooking) to occur between droplets of slurry and the cooker. This reduces the moisture level of the slurry, and creates a thin film of licorice candy, which is extruded through an outlet at the bottom of the tube. The candy accumulates in a semi-solid paste, which can then be pumped through an extruder.

Extrusion

• As the product leaves the cooker, it is pumped through electrically-heated pipes to the extruding machine. The paste goes through the extruder and is expelled on a conveyor as an endless strand of licorice. It can come out in a wide variety of shapes including braids, straws, twists, shoestrings and ribbons to name a few. Currently, extruders can handle over 2,000 lb (908 kg) of licorice per hour.

Cutting

• The licorice strands then travel along the conveyor to the cutter. As they move toward the cutter, they travel slow enough to cool to an appropriate temperature. This is important because it allows the candy to harden and set. When the licorice strands arrive at the cutter, they are cut "guillotine style" into pieces of a desired length.

Final coating and packaging

• From the cutter, the licorice pieces are moved along the conveyor to the package equipment. Along the way, they may be further dried and coated with a special glaze, which enhances the product's shine and keeps the pieces from sticking together in the bag. At the packaging stage, the licorice is lined up and stacked. It is placed on a horizontal flow wrapper and when enough pieces are available, the plastic film package is wrapped around the licorice and sealed on both ends. The package is then moved to a stamping machine, which prints a manufacturing tracking code number on it, and then to a boxing machine. Multiple packages are put into individual boxes. The boxes are stacked on pallets and the pallets are shipped on trucks to the food distributor.

Quality Control

The first part of quality control begins with the testing of incoming raw materials. Quality control lab technicians evaluate each ingredient prior to use to ensure that they conform to specifications. Sensory characteristics such as appearance, color, odor, and flavor are all checked. Other characteristics may also be examined such as viscosity of liquids, particle size of solids, and moisture content. Manufacturers depend on these tests to ensure that the ingredients they use will produce a consistent quality batch of licorice.

Beyond testing of the initial ingredients, quality tests are also run on the licorice paste. This includes pH, viscosity, and appearance testing, but it also includes an evaluation of the gelatinization of the batch. It turns out that the quality of the licorice paste is dependent on the extent to which starch gelatinization takes place. If the batch has fully gelatinized, it will have a good gloss and hold the production count-lines. A partially gelatinized batch will have a cleaner bite. Since both of these properties are desired, the final batch must be tested to ensure that just the right amount of gelatinization has taken place.

During production, quality control technicians check physical aspects of the extruded candy. The usual method of testing is to compare the newly-made product to an established standard. For example, the color of a randomly sampled licorice stick is compared to a standard licorice that was produced during product development. Other qualities of this sample such as taste, texture, and odor are evaluated by groups of sensory panelists. These are people who are specially trained to notice small differences in tactile properties. Additionally, many instrumental tests developed by the confectionery industry over the years are also performed to complement tests performed by humans.

The Future

The focus of research for licorice producers will be on developing faster, more efficient production methods. Most manufacturers have shifted away from the conventional method to a continuous process because the old batch method is slow and requires too much labor. To reduce manufacturing times, new cookers may be developed in the future. Another way to reduce times is by developing new licorice recipes. These recipes will use substitution ingredients, which can stabilize texture, extend shelf life while still reducing processing times and maintaining a desirable candy taste.

Where to Loarn More

Books

Alikonis, Justin. Candy Technology. Westport: AVI Publishing Co., 1979.

Booth, R. Gordon. Snack Food. New York: Van Nostrand Reinhold, 1990.

Macrae, R. et. al., editors. Encyclopedia of Food Science, Food Technology and Nutrition. San Diego: Academic Press, 1993.

Periodicals

Deis, Ronald. "Candy Creations with Starch and Its Derivatives." Food Product Design (September 1997): 73-88.

[Article by: Perry Romanowski]

[LIHK-uh-rihsh; LIHK-uh-rihs] 1. This feathery-leaved plant grows wild throughout southern and parts of central Europe. It's favored for the extract taken from its root and has long been used to flavor confections and medicine. The dark-brown dried root can be found in natural food stores in several forms-chips, 3- to 5-inch-long pencil-like strips (sometimes called licorice sticks), and powdered and extract. 2. A candy flavored with licorice extract.

Description

Licorice, Glycyrrhiza glabra, is a purple and white flowering perennial, native of the Mediterranean region and central and southwest Asia. It is cultivated widely for the sweet taproot that grows to a depth of four ft (1.2 m). Licorice is a hardy plant that thrives in full sun or partial shade and prefers rich, moist soil. It may grow to a height of 3-7 ft (1-2 m). The wrinkled, brown root has yellow interior flesh and is covered with a tangle of rootlets branching from the stolons. The aerial parts of the plant are erect and branching with round stems that become somewhat angular near the top. The leaves are alternate, odd, and pinnate, dividing into as many as eight pairs of oblong leaflets. Licorice blossoms in late summer. The sweet-pea like flowers grow in clusters forming in the angle where the stem joins the branch. The maroon colored seed pods are about 1-2 in (3-5 cm) long and contain one to six kidney-shaped seeds.

Licorice is a sweet and soothing herb that has been appreciated for its medicinal qualities for thousands of years. Hippocrates named the herb glukos riza, or sweet root. Several species of this member of the Leguminosae, or pea, family, are used medicinally. Glycyrrhiza glabra, also known as sweet wood or sweet licorice, is cited first in most herbals. Chinese licorice, G. uralenis or G. viscida, known as the peacemaker, was included in the Chinese classic herbal Pen Tsao Ching over 2,000 years ago, and is believed to promote longevity. An American variety, G. lepidota or wild licorice, was a common Native American remedy and was also used by early settlers. Dominican friars brought the herb to England in the sixteenth century. The abbess Hildegard of Bingen added licorice to her materia medica, and this well-loved herb was a favorite of German and English herbalists.

General Use

The medicinal benefits of licorice root have been studied extensively, and its use in traditional medicine is well documented. Licorice is an expectorant, helpful in the treatment of upper respiratory tract catarrh. The root extract is demulcent, and commonly used as a component of many medicinal syrups and drops providing relief to a sore throat and for coughs. The glycoside glycyrrhizin, found in the root, is more than 50 times as sweet as sucrose. Glycyrrhizin, which becomes glycyrrhizic acid when ingested, has been credited with much of the pharmacological action of licorice. The herb is also effective as a mild laxative, cleansing the colon. Licorice is a liver tonic and is used as an anti-inflammatory medicine, useful in the treatment of arthritis. Along with other herbs, licorice is used to treat muscle spasms. It also acts to reduce stomach acid and relieves heart-burn. Other active chemical constituents in licorice root include asparagine, flavonoids and isoflavonoids, chalcones, coumarins, sterols, and triterpenoid saponins. Studies have shown that licorice also stimulates the production of interferon.

Licorice preparations have been used in the healing of peptic ulcers. The demulcent action of the root extract coats and soothes the ulcerated tissue. Licorice also has a beneficial effect on the endocrine system and is helpful in treatment of problems with the adrenal gland, such as Addison's disease. Phytochemicals in the root act similarly to and stimulate the secretion of the body's natural adrenal cortex hormone, aldosterone. This sweet herb also has antibacterial action and is beneficial in treatment of hypoglycemia. Licorice increases bile flow and acts to lower blood cholesterol levels. Licorice root, when boiled to extract its sweetness, has been used traditionally in candy making. Commercially it is a flavoring in beer, soft drinks, and tobacco. Singers chew the root to ease throat irritation and to strengthen their voice. Many women's herbal formulas include licorice for its estrogenic properties as an aid to normalize and regulate hormone production during menopause; however, some recent studies indicate that licorice does not have the estrogenic qualities that have been attributed to it. Licorice is frequently used in medicinal compounds with other herbs. In Chinese medicine, this herb is always used in compound, as it can minimize the bitter taste of some herbal components, and help to blend and harmonize the entire mixture.

More recently, licorice has been found to offer some protection against cardiovascular disease. A team of Israeli researchers found that licorice root extract added to the diet lowers blood cholesterol levels as well as the rate of oxidation in cardiovascular tissue.

Licorice also shows promise as a possible chemo-preventive against cancer. Glycyrrhizin, the glycoside credited with many of the beneficial effects of licorice, appears to inhibit the growth of cancer cells as well. In addition, a new polyphenol compound isolated from licorice root has been found to induce apoptosis, or self-destruction, in human prostate and breast tumor cells.

Preparations

The dried root is used in medicinal preparations. Harvest the taproot of three- to four-year-old plants in late autumn. Washed and dried, the root may be stored intact until needed for a preparation.

Decoction: Combine one teaspoonful of dried root, powdered or diced, for each cup of non-chlorinated water. Bring to boil, lower heat and simmer for 10-15 minutes. Dosage is three cups per day. Prepare fresh decoction daily.

Tincture: Combine one part dried root, powdered or diced, with five parts of brandy or vodka in a glass container. A 50/50 alcohol to water ratio is optimal. Seal the container with an airtight lid. Leave to macerate in a darkened place for two weeks. Shake daily. Strain the mixture through a cheesecloth or muslin bag and pour into a dark bottle for storage up to two years. Dosage is one to three milliliters of the tincture three times a day.

Precautions

People should avoid using licorice in large doses for long periods of time. This herbal remedy should be used for no longer than four to six weeks without medical advice. Pregnant women should not use the herb. Persons with high blood pressure or kidney disease should not use licorice, nor should those with cholestatic liver disorders or cirrhosis.

Side Effects

Excessive use of the herbal extract may raise blood pressure, cause water retention, headache, and potassium loss; however, for persons on high potassium, low-sodium diets, this may not be a problem. Licorice taken in its natural form, such as chewing the root, may mitigate the side effect of water retention because of the high presence of the plant constituent asparagine. Deglycyrrhizinated licorice extract is commercially available for treatment of peptic ulcer and eliminates side effects possible with other licorice preparations.

Interactions

When licorice is used while taking thiazide diuretic medications, this may exacerbate potassium loss. Sensitivity to digitalis glycosides may increase with loss of potassium.

Resources

Books

Blumenthal, Mark. The Complete German Commission E Mongraphs, Therapeutic Guide to Herbal Medicines. Massachusetts: Integrative Medicine Communications, 1998.

Bown, Deni. The Herb Society of America, Encyclopedia of Herbs And Their Uses. New York: D.K. Publishing, Inc., 1995.

Gladstar, Rosemary. Herbal Healing for Women. New York, Simon & Schuster, 1993.

Kowalchik, Claire, and William H. Hylton. Rodale's Illustrated Encyclopedia of Herbs. Pennsylvania: Rodale Press, 1987.

Mabey, Richard. The New Age Herbalist. New York: Simon & Schuster, Inc., 1998.

Periodicals

Amato, P., S. Christophe, and P. L. Mellon. "Estrogenic Activity of Herbs Commonly Used as Remedies for Menopausal Symptoms." Menopause 9 (March-April 2002): 145-150.

Fuhrman, B., N. Volkova, M. Kaplan, et al. "Antiatherosclerotic Effects of Licorice Extract Supplementation on Hypercholesterolemic Patients: Increased Resistance of LDL to Atherogenic Modifications, Reduced Plasma Lipid Levels, and Decreased Systolic Blood Pressure." Nutrition 18 (March 2002): 268-273.

Hsiang, C. Y., I. L. Lai, D. C. Chao, and T. Y. Ho. "Differential Regulation of Activator Protein 1 Activity by Glycyrrhizin." Life Sciences 70 (February 22, 2002): 1643-1656.

Rafi, M. M., B. C. Vastano, N. Zhu, et al. "Novel Polyphenol Molecule Isolated from Licorice Root (Glycyrrhiza glabra) Induces Apoptosis, G2/M Cell Cycle Arrest, and Bcl-2 Phosphorylation in Tumor Cell Lines." Journal of Agricultural and Food Chemistry 50 (February 13, 2002): 677-684.

[Article by: Clare Hanrahan; Rebecca J. Frey, PhD]

For the candy, see Liquorice (confectionery).

Liquorice
Scientific classification
Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Fabales
Family:	Fabaceae
Subfamily:	Faboideae
Tribe:	Galegeae
Genus:	Glycyrrhiza
Species:	G. glabra
Binomial name
Glycyrrhiza glabra L.[1]
Synonyms
Glycyrrhiza glandulifera Waldst. & Kit.[1] Glycyrrhiza glabra var. glandulifera[1]

Liquorice (British English) or Licorice (American English) (see spelling differences; pronounced /ˈlɪkərɪʃ, ˈlɪkərɪs, ˈlɪkrɪʃ/, or /ˈlɪkrɪs/) is the root of Glycyrrhiza glabra (from the Greek γλυκύρριζα or γλυκόριζα meaning "sweet root"), from which a sweet flavour can be extracted. The liquorice plant is a legume (related to beans and peas), native to southern Europe and parts of Asia. It is not related to Anise, Star Anise or Fennel, which are the source of superficially similar flavouring compounds. It is an herbaceous perennial, growing to 1 m in height, with pinnate leaves about 7–15 centimetres (3–6 in) long, with 9–17 leaflets. The flowers are 0.8–1.2 cm (½–⅓ in) long, purple to pale whitish blue, produced in a loose inflorescence. The fruit is an oblong pod, 2–3 centimetres (1 in) long, containing several seeds.^[2] The flavor of liquorice comes mainly from a sweet-tasting compound called anethole ("trans"-1-methoxy-4-(prop-1-enyl)benzene), an aromatic, unsaturated ether compound also found in anise, fennel, and other herbs. Additional sweetness in liquorice comes from glycyrrhizic acid, an anti-viral compound significantly sweeter than sugar.^[3]

Contents 1 Cultivation and uses 1.1 Use in medicine 1.2 Use in alternative medicine 1.3 Uses with tobacco 1.4 Toxicity 2 Gallery 3 Notes 4 External links

Cultivation and uses

Liquorice grows best in deep, fertile, well-drained soils, with full sun, and is harvested in the autumn, two to three years after planting.^[2]

In modern times, liquorice extract is produced by boiling liquorice root and subsequently evaporating most of the water. In fact, the name 'liquorice'/'licorice' is derived (via the Old French licoresse), from the Ancient Greek glukurrhiza, meaning 'sweet root'.^[4] Liquorice extract is traded both in solid and syrup form. Its active principle is glycyrrhizin, a sweetener more than 50 times as sweet as sucrose which also has pharmaceutical effects.

Main article: Liquorice (confectionery)

Liquorice flavour is found in a wide variety of liquorice candies. The most popular in the United Kingdom are liquorice allsorts. In continental Europe, however, far stronger, saltier candies are preferred. It should be noted, though, that in most of these candies the taste is reinforced by aniseed oil, and the actual content of liquorice is very low.

In the Netherlands, where liquorice candy ("drop") is one of the most popular forms of sweet, only a few of the many forms that are sold contain aniseed (although mixing it with mint, menthol or with laurel is popular, and mixing it with ammonium chloride creates the very popular salty liquorice known in Dutch as zoute drop.)^[5]

Pontefract in Yorkshire was the first place where liquorice mixed with sugar began to be used as a sweet in the same way it is in the modern day.^[6] Pontefract Cakes were originally made there. In Yorkshire and Lancashire it is colloquially known as Spanish, supposedly because Spanish monks grew liquorice root at Rievaulx Abbey near Thirsk.^[7]

Liquorice flavouring is also used in soft drinks, and is in some herbal teas where it provides a sweet after-taste. The flavour is common in medicines to disguise unpleasant flavours. Dutch youth often make their own "dropwater" (liquorice water) by putting a few pieces of laurel liquorice and a piece of liquorice root in a bottle with water and then shake it to a frothy liquid. Also popular in the Netherlands is a liquorice based liqueur called "dropshot".^[8]

Liquorice root

Liquorice is popular in Italy (particularly in the South) and Spain in its natural form. The root of the plant is simply dug up, washed and chewed as mouth-freshener. Throughout Italy unsweetened liquorice is consumed in the form of small black pieces made only from 100% pure liquorice extract; the taste is bitter and intense. In Calabria a popular liqueur is made from pure liquorice extract. Liquorice is also very popular in Syria where it is sold as a drink. Dried liquorice root can be chewed as a sweet. Black liquorice contains approximately 100 calories per ounce (15 kJ/g).^[9]

Chinese cuisine uses liquorice as a culinary spice for savoury foods. It is often employed to flavour broths and foods simmered in soy sauce.

Other herbs and spices of similar flavour include anise, star anise, tarragon, and fennel.

It is also the main ingredient of a very well known soft drink in Egypt, called عرقسوس ('erk-soos).

Use in medicine

Glycyrrhiza glabra from Koehler's Medicinal-Plants

Powdered liquorice root is an effective expectorant, and has been used for this purpose since ancient times, especially in Ayurvedic medicine where it is also used in tooth powders and is known as Jastimadhu. Modern cough syrups often^{[citation needed]} include liquorice extract as an ingredient. Additionally, liquorice may be useful in conventional and naturopathic medicine for both mouth ulcers^[10] and peptic ulcers.^[11] Non-prescription aphthous ulcer treatment CankerMelts incorporates glycyrrhiza in a dissolving adherent troche. Liquorice is also a mild laxative and may be used as a topical antiviral agent for shingles, ophthalmic, oral or genital herpes. The compound glycyrrhizic acid, found in liquorice, is now routinely used throughout Japan for the treatment and control of chronic viral hepatitis, and its transaminase-lowering effect is clinically well recognized. Recent studies indicate that glycyrrhizic acid disrupts latent Kaposi sarcoma (as also demonstrated with other herpesvirus infections in the active stage), exhibiting a strong anti-viral effect.^[12]

Liquorice affects the body's endocrine system as it contains isoflavones (phytoestrogens). It can lower the amount of serum testosterone,^[13] but whether it affects the amount of free testosterone is unclear. Consuming liquorice is recommended for reducing high sex drive in men. Consuming liquorice can prevent hyperkalemia. Large doses of glycyrrhizinic acid and glycyrrhetinic acid in liquorice extract can lead to hypokalemia and serious increases in blood pressure, a syndrome known as apparent mineralocorticoid excess. These side effects stem from the inhibition of the enzyme 11β-hydroxysteroid dehydrogenase (type 2) and subsequent increase in activity of cortisol on the kidney. 11β-hydroxysteroid dehydrogenase normally inactivates cortisol in the kidney; thus, liquorice's inhibition of this enzyme makes the concentration of cortisol appear to increase. Cortisol acts at the same receptor as the hormone aldosterone in the kidney and the effects mimic aldosterone excess, although aldosterone remains low or normal during liquorice overdose. To decrease the chances of these serious side effects, deglycyrrhizinated liquorice preparations are available. The disabling of similar enzymes in the gut by glycyrrhizinic acid and glycyrrhetinic acid also causes increased mucus and decreased acid secretion. It inhibits Helicobacter pylori, is used as an aid for healing stomach and duodenal ulcers, and in moderate amounts may soothe an upset stomach. Liquorice can be used to treat ileitis, leaky gut syndrome, irritable bowel syndrome and Crohn's disease as it is antispasmodic in the bowels.^[14]

The compounded carbenoxolone is derived from liquorice. Studies indicate it may inhibit an enzyme in the brain that is involved in making stress-related hormones, which have been associated with age-related mental decline.^[15]

Use in alternative medicine

In traditional Chinese medicine, liquorice is commonly used in herbal formulae to "harmonize" the other ingredients in the formula and to carry the formula to the twelve "regular meridians"^[16] and to relieve a spasmodic cough.

In herbalism it is used in the Hoxsey anti-cancer formula, and is a considered adaptogen which helps reregulate the hypothalamic-pituitary-adrenal axis. It can also be used for auto-immune conditions including lupus, scleroderma, rheumatoid arthritis and animal dander allergies.^[14]

Uses with tobacco

A significant amount of liquorice production goes toward flavouring, sweetening and conditioning tobacco products.^[17] Liquorice adds a mellow, sweet woody flavour, and it enhances the taste of tobacco. The burning liquorice also generates some toxins found in the smoke,^[18] and the glycyrrhizin expands the airways, which allows users to inhale more smoke.^[19]

Toxicity

Excessive consumption of liquorice or liquorice candy is known to be toxic to the liver^[20] and cardiovascular system, and may produce hypertension ^[21] and oedema.^[22] There have been occasional cases where blood pressure has increased with excessive consumption of liquorice tea, but such occasions are rare and reversible when the herb is withdrawn.^[23] Most cases of hypertension from liquorice were caused by eating too much concentrated liquorice candy.^[24] Doses as low as 50 grams (2 oz) of liquorice daily for two weeks can cause a significant rise in blood pressure.^[25]

The European Commission 2008 report suggested that “people should not consume any more than 100mg of glycyrrhizic acid a day, for it can raise blood pressure or cause muscle weakness, chronic fatigue, headaches or swelling, and lower testosterone levels in men.” Haribo, manufacturer of Pontefract cakes, stated: “Haribo advises, as with any other food, liquorice products should be eaten in moderation.” A 56-year-old Yorkshire woman was hospitalized after liquorice overdose (200 grams or 7 ounces a day), which caused muscle failure. The hospital restored her potassium levels, by intravenous drip and tablets, allowing her to recover after 4 days.^[26]

Comparative studies of pregnant women suggest that liquorice can also adversely affect both IQ and behaviour traits of offspring.^[27]

Gallery

Sliver of liquorice root

Various liquorice root slivers

Liquorice root with bark

Liquorice spirit

Notes

1. ^ ^{a b c} "Glycyrrhiza glabra information from NPGS/GRIN". www.ars-grin.gov. http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?17820. Retrieved 6 March 2008. 
2. ^ ^{a b} Huxley, A., ed. (1992). New RHS Dictionary of Gardening. ISBN 0-333-47494-5
3. ^ Russian Academic Dictionary: "Anethole" http://dic.academic.ru
4. ^ "AskOxford Search results: licorice". Compact Oxford English Dictionary. http://www.askoxford.com/results/?view=dev_dict&field-12668446=licorice. Retrieved 11 December 2008. 
5. ^ [1] Dutch website of Wageningen University with English information about "Drop"
6. ^ "Right good food from the Ridings". AboutFood.com. 25 October 2007. http://www.aboutfood.co.uk/places/yorkshire_guide.html. 
7. ^ "Where Liquorice Roots Go Deep". Northern Echo. http://www.thenorthernecho.co.uk/news/918508.where_liquorice_roots_go_deep/. Retrieved 9 December 2008. 
8. ^ [2] semi-official "drop-shot" site (In Dutch)
9. ^ Licorice Calories
10. ^ Das, S.K.; Das V, Gulati AK & Singh VP. "Deglycyrrhizinated liquorice in aphthous ulcers". The Journal of the Association of Physicians of India (Association of Physicians of India) 37 (10): 647. http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=2632514&query_hl=3. 
11. ^ Krausse, R.; Bielenberg J. Blaschek W. & Ullmann U. (2004). "In vitro anti-Helicobacter pylori activity of Extractum liquiritiae, glycyrrhizin and its metabolites". The Journal of Antimicrobial Chemotherapy (Oxford University Press) 54 (1): 243–246. doi:10.1093/jac/dkh287. PMID 15190039. http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=15190039&query_hl=3. 
12. ^ Curreli, Francesca; Friedman-Kien, Alvin E.; Flore, Ornella. "Glycyrrhizic acid alters Kaposi sarcoma–associated herpesvirus latency, triggering p53-mediated apoptosis in transformed B lymphocytes" Journal of Clinical Investigation, Vol. 115, Issue 3 (March 1, 2005) 115(3): 642-652 (2005). doi:10.1172/JCI23334.
13. ^ Materia Medica, retrieved 24 May 2007
14. ^ ^{a b} Winston, David; Steven Maimes (2007). Adaptogens: Herbs for Strength, Stamina, and Stress Relief. Healing Arts Press. 
15. ^ http://www.webmd.com/alzheimers/news/20040329/licorice-root-may-keep-mental-skills-sharp
16. ^ Bensky, Dan; et al. (2004). Chinese Herbal Medicine: Materia Medica, Third Edition. Eastland Press. ISBN 0939616424. 
17. ^ Tobacco Documents Online
18. ^ [3]
19. ^ What's in a cigarette?
20. ^ The Nurse's Guide To Herbal Remedies from Salisbury University
21. ^ Liquorice and hypertension Editorial in The Netherlands Journal of Medicine, 2005
22. ^ A Guide to Medicinal and Aromatic Plants from Purdue University
23. ^ Subhuti Dharmananda, Ph.D., Safety Issues Affecting Herbs: Herbs that May Increase Blood Pressue, retrieved 24 May 2007
24. ^ Woman 'overdoses' on liquorice, BBC News online, published Friday, 21 May 2004
25. ^ Sigurjónsdóttir, H.A., et al. Liquorice-induced rise in blood pressure: a linear dose-response relationship. Journal of Human Hypertension (2001) 15, 549-552.
26. ^ BBC Woman 'overdoses' on liquorice 21 May 2004
27. ^ Eurekalert press release 2009

External links

Wikimedia Commons has media related to: Liquorice

• National Institute of Health - Medline
• PDRhealth.com - Profile of Deglycyrrhizinated Licorice (DGL)
• Chemical & Engineering News article on Licorice

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Dansk (Danish)
n. - lakrids, lakridsplante

Nederlands (Dutch)
drop, zoethout

Français (French)
n. - réglisse

Deutsch (German)
n. - Süßholz, Lakritze

Ελληνική (Greek)
n. - (φυτολ.) γλυκόριζα

Italiano (Italian)
liquirizia

Português (Portuguese)
n. - alcaçuz (m) (Bot.)

Русский (Russian)
лакричник обыкновенный, лакрица, лакричные конфеты

Español (Spanish)
n. - regaliz, orozuz

Svenska (Swedish)
n. - (bot.) lakritsrot, lakrits

中文（简体）(Chinese (Simplified))
甘草, 甘草根浸出液, 甘草根

中文（繁體）(Chinese (Traditional))
n. - 甘草, 甘草根浸出液, 甘草根

한국어 (Korean)
n. - 감초, 말린 감초뿌리

日本語 (Japanese)
n. - カンゾウ, 甘草

العربيه (Arabic)
‏(الاسم) نبات عرق السوس,‏

עברית (Hebrew)
n. - ‮שוש, סוס (משקה), אניס‬

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