Glycyrrhizin
Glycyrrhizin
Glycyrrhizin (pronounced as glis-i-ri-zin) is a natural sweetener found in the root of the licorice plant (Glycyrrhiza glabra). It is a triterpenoid saponin glycoside being 30-50 times as sweet as sucrose (table sugar).
Etymology
The term "Glycyrrhizin" is derived from the Greek words "glykys" meaning sweet and "rhiza" meaning root.
Chemical Structure
Glycyrrhizin is composed of one molecule of glycyrrhetinic acid and two molecules of glucuronic acid. The glycosidic bond is formed between the carboxyl group of the glycyrrhetinic acid and the hydroxyl group of the glucuronic acid.
Uses
Glycyrrhizin is used in food industry as a flavoring agent due to its sweet taste. It is also used in traditional medicine for its potential therapeutic properties such as anti-inflammatory, antiviral, and hepatoprotective effects.
Related Terms
- Glycyrrhiza glabra: The scientific name for the licorice plant, from which glycyrrhizin is extracted.
- Triterpenoid: A type of chemical compound, of which glycyrrhizin is an example.
- Saponin: A class of chemical compounds, one of which is glycyrrhizin.
- Glycoside: A molecule in which a sugar is bound to a non-carbohydrate moiety; glycyrrhizin is a glycoside.
- Glycyrrhetinic acid: The aglycone part of glycyrrhizin.
- Glucuronic acid: A uronic acid that is used in the conjugation of bilirubin and many exogenous substances. It is part of the structure of glycyrrhizin.
External links
- Medical encyclopedia article on Glycyrrhizin
- Wikipedia's article - Glycyrrhizin
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