Licorice (Glycyrrhiza) is one of the most widely used in foods, herbal
medicine and one of the extensively researched medicinal plants of the
world. In traditional medicine licorice roots have been used against
treating many ailments including lung diseases, arthritis, kidney
diseases, eczema, heart diseases, gastric ulcer, low blood pressure,
allergies, liver toxicity, and certain microbial infections. Licorice
extract contains sugars, starch, bitters, resins, essential oils,
tannins, inorganic salts and low levels of nitrogenous constituents such
as proteins, individual amino acids, and nucleic acids. A large number
of biologically active compounds have been isolated from Glycyrrhiza
species, where triterpene, saponins and flavonoids are the main
constitutes which show broad biological activities.
The present book will discuss the botany, the commercial interests as
well as the recent studies on the phytochemistry and pharmacology of
licorice. It will also describe the side effects and toxicity of
licorice and its bioactive components, an underrepresented subjects of
importance.
It will be the first book to present global perspectives of licorice in
detail. It will serve as a carefully researched introduction for
students, healthcare practitioners, botanists and plant biochemists;
full of historical background and bridges the gap between botany,
ecology, pharmacology, as well as treatment of diseases.
