Licorice: An Overview Of Health Benefits and Risks
Özet
This comprehensive review explores the health benefits and potential adverse effects of licorice, primarily focusing on species like Glycyrrhiza glabra, Glycyrrhiza inflata, and Glycyrrhiza uralensis. Licorice contains significant bioactive components, including over 20 triterpenoids and 300 flavonoids, with glycyrrhizin being the most abundant and active compound. Extensively utilized in traditional medicine and the food industry as a sweetener, modern scientific research supports numerous positive health attributes of the plant. These documented benefits include antiulcer, antioxidant, anti-inflammatory, antiatherosclerotic, antiprotozoal, antitumoral, antifungal, neuroprotective, and hepatoprotective properties. For instance, licorice stimulates prostaglandins to promote gastric mucus secretion and demonstrates cytotoxicity against cancerous cells. Conversely, excessive or long-term consumption of licorice poses serious health risks due to its glycyrrhizin content. Reported adverse effects include hypertension, hypokalemia (severe potassium depletion), muscle weakness, rhabdomyolysis, and generalized edema. These complications arise because glycyrrhizin metabolites inhibit the 11β-HSD2 enzyme, leading to increased mineralocorticoid activity. Consequently, international organizations like the WHO and European Union have established a maximum recommended intake of 100 mg/day of glycyrrhizin to minimize toxicity risks.
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