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[The preparation of glycyrrhizin-free licorice juice]. 1954

H KOHLER

UI MeSH Term Description Entries
D005502 Food Substances taken in by the body to provide nourishment. Foods
D006035 Glycyrrhiza A genus of leguminous herbs or shrubs whose roots yield GLYCYRRHETINIC ACID and its derivative, CARBENOXOLONE. Licorice,Glycyrrhiza glabra,Liquorice,Licorices,Liquorices
D019695 Glycyrrhizic Acid A widely used anti-inflammatory agent isolated from the licorice root. It is metabolized to GLYCYRRHETINIC ACID, which inhibits 11-BETA-HYDROXYSTEROID DEHYDROGENASES and other enzymes involved in the metabolism of CORTICOSTEROIDS. Therefore, glycyrrhizic acid, which is the main and sweet component of licorice, has been investigated for its ability to cause hypermineralocorticoidism with sodium retention and potassium loss, edema, increased blood pressure, as well as depression of the renin-angiotensin-aldosterone system. Glycyrrhizin,Diammonium Glycyrrhizinate,Dipotassium Glycyrrhizinate,Glycyrrhizinic Acid,Zinc Glycyrrhizate,Acid, Glycyrrhizic,Acid, Glycyrrhizinic,Glycyrrhizate, Zinc,Glycyrrhizinate, Diammonium,Glycyrrhizinate, Dipotassium

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