Licorice

Licorice, scientifically known as Glycyrrhiza glabra, is an herb used widely for its distinct flavor in confectionery, tobacco, beverages, and pharmaceuticals. Additionally, licorice is marketed as a dietary supplement. However, caution is advised regarding excessive consumption, defined as more than 2 mg/kg per day of pure glycyrrhizinic acid, a component of licorice. This overconsumption may lead to adverse effects, with clinical symptoms including unexplained hypertension, low blood potassium, and muscle weakness. Pregnant individuals are advised to avoid licorice consumption. Licorice root, containing glycyrrhizin, is recognized for its potential anti-inflammatory properties and its traditional use in addressing various conditions such as eczema, liver swelling, and mouth sores. However, scientific evidence supporting these uses is limited. Notably, many licorice-flavored products in the U.S. utilize anise oil instead of real licorice. Some international clinical trials suggest that licorice extract may have the potential to treat hepatitis C, although further research is necessary to establish its efficacy.