Licorice

Licorice is the common name of Glycyrrhiza glabra, a flowering native plant of the bean family Fabaceae, from the root of which a sweet aroma is extracted. It thrives in tropical America in the Mediterranean, Asia as well as in various regions of Greece and is used as a flavoring in confectionery, tobacco, beverages and many pharmaceutical products. It has been used traditionally to treat a variety of ailments, including lung, liver, circulatory and kidney diseases. Today, licorice root is promoted as a dietary supplement for conditions such as digestive problems, coughs, bacterial and viral infections, and menopausal symptoms. Licorice root contains over 300 chemical compounds and flavonoids. The most active chemical compound found in licorice is glycyrrhizin, which has been studied for its medicinal properties and has been shown to fight infections, heal stomach ulcers and reduce body fat. It is often used in the preparation of ulcer medicines. In addition, licorice exhibits a strong anti-inflammatory effect, similar to that of cortisone. At the same time, it contributes as an anti-inflammatory to the reduction of irritations and as an antioxidant protects the skin from free radicals. Excessive consumption of licorice can lead to adverse effects. Its use is prohibited for people over 40 years of age with a history of heart disease or high blood pressure, or both.

Herbs are and should be treated as medicines. We recommend that you always consult your doctor before using them.