| FEMA | N/A |
| CAS | 1405-86-3 |
| EINECS | 215-785-7 |
| JECFA Food Flavoring | N/A |
| CoE Number | 2221 |
| Organoleptic Notes |
|
| Odor | spicy |
| Flavor | sweet sweet, |
| Material Notes | 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. Isol. from Glycyrrhiza glabra (liquorice). Nutriceutical with anticancer props. Glycyrrhizic acid is a triterpenoid saponin glycoside of glycyrrhetinic acid. It is the main sweet-tasting compound from liquorice root. It is 30�50 times as sweet as sucrose. (Wikipedia) |