Glycyrrhizin

From WikiMD.org
Jump to navigation Jump to search

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

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski