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.
