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Glycyrrhiza Genus: Enlightening Phytochemical Components for Pharmacological and Health-Promoting Abilities

Sharifi-Rad J 1 , Quispe C 2 , Herrera-Bravo J 3 , Belén LH 4 , Kaur R 5 , Kregiel D 6 Show all authors , Uprety Y 7 , Beyatli A 8 , Yeskaliyeva B 9 , Kırkın C 10 , Özçelik B 11 , Sen S 12 , Acharya K 12 , Sharopov F 13 , Cruz-Martins N 14 , Kumar M 15 , Razis AFA 16 , Sunusi U 17 , Kamal RM 17 , Shaheen S 18 , Suleria HAR 19

Affiliations 

  • 1 Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  • 2 Facultad de Ciencias de la Salud, Universidad Arturo Prat, Avda. Arturo Prat 2120, Iquique 1110939, Chile
  • 3 Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomas, Chile
  • 4 Department of Chemical Engineering, Universidad de La Frontera, Av. Francisco Salazar 01145, Box 54D, Temuco, Chile
  • 5 Louis Riel School Division, Winnipeg, Manitoba, Canada R2M 3R3
  • 6 Lodz University of Technology, Faculty of Biotechnology and Food Sciences, Wolczanska 171/173, Lodz 90-924, Poland
  • 7 Research Centre for Applied Science and Technology (RECAST), Tribhuvan University, P.O. Box 1030, Kirtipur, Kathmandu, Nepal
  • 8 University of Health Sciences, Department of Medicinal and Aromatic Plants, Istanbul 34668, Turkey
  • 9 Al-Farabi Kazakh National University, Faculty of Chemistry and Chemical Technology, Almaty 050040, Kazakhstan
  • 10 Department of Gastronomy and Culinary Arts, School of Applied Sciences, Ozyegin University, Cekmekoy, 34794 Istanbul, Turkey
  • 11 Department Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
  • 12 Molecular and Applied Mycology and Plant Pathology Laboratory, Department of Botany, University of Calcutta, Kolkata 700019, India
  • 13 Research Institution "Chinese-Tajik Innovation Center for Natural Products", National Academy of Sciences of the Republic of Tajikistan, Ayni St. 299/2, Dushanbe 734063, Tajikistan
  • 14 Faculty of Medicine, University of Porto, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, Portugal
  • 15 Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India
  • 16 Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
  • 17 Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
  • 18 Department of Plant Sciences, LCWU, Lahore 54000, Pakistan
  • 19 Department of Agriculture and Food Systems, The University of Melbourne, Melbourne 3010, Australia
Oxid Med Cell Longev, 2021;2021:7571132.
PMID: 34349875 DOI: 10.1155/2021/7571132

Abstract

The Glycyrrhiza genus, generally well-known as licorice, is broadly used for food and medicinal purposes around the globe. The genus encompasses a rich pool of bioactive molecules including triterpene saponins (e.g., glycyrrhizin) and flavonoids (e.g., liquiritigenin, liquiritin). This genus is being increasingly exploited for its biological effects such as antioxidant, antibacterial, antifungal, anti-inflammatory, antiproliferative, and cytotoxic activities. The species Glycyrrhiza glabra L. and the compound glycyrrhizin (glycyrrhizic acid) have been studied immensely for their effect on humans. The efficacy of the compound has been reported to be significantly higher on viral hepatitis and immune deficiency syndrome. This review provides up-to-date data on the most widely investigated Glycyrrhiza species for food and medicinal purposes, with special emphasis on secondary metabolites' composition and bioactive effects.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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