Glycyrrhiza Glabra - licorice

Glycyrrhiza Glabra, popularly known as real licorice, is a multi -year plant from the family of the legumes (Fabaceae). The plant is not only known for its sweet roots, but also has a long history of use in different cultural, culinary and medical contexts.

Morphology and distribution

Glycyrrhiza Glabra is characterized by its characteristic long, sweet tasting roots, which form a main part of the plant. The plant itself can reach a height of up to one meter and has feathered leaves and delicate, blue to violet flowers. Originally in the Mediterranean region, parts of Asia and southern Russia, the plant is now grown worldwide, especially in regions with moderate climate.

Sweet fabric glycyrrhicine

One of the most remarkable properties of Glycyrrhiza Glabra is the presence of the sweetener glycyrrhicine in the roots. Glycyrrhicine is about 50 times sweeter than sugar and gives the plant its characteristic sweet taste. This connection not only has culinary, but also pharmaceutical applications that indicate their potential health benefits.

Culinary use

The sweet roots of Glycyrrhiza Glabra are used as a sweetener in the food industry, especially in the production of sweets, licorice and other flavored products. The characteristic taste of the licorice not only gives these foods a pleasant sweetness, but also a unique note.

Medical applications and healing effects

Glycyrrhiza Glabra has a long history of use in traditional medicine. The roots contain various compounds such as flavonoids, triterpenes and glycyrrhicic acid that can have anti -inflammatory, antiviral and antioxidant properties. In traditional medicine, licorice is often used to relieve gastrointestinal complaints, to support the airways and to promote digestion. It is also used in Chinese medicine as part of herbal preparations.

Challenges and precautionary measures

Despite the numerous potential advantages of Glycyrrhiza Glabra, some precautionary measures must be observed. Excessive consumption of licorice can lead to an increase in blood pressure and should be avoided by people with high blood pressure. Pregnant women should also be careful because excessive consumption of glycyrrhicine was associated with negative effects on the development of the fetus.