Root of the liquorice plant.
Why it’s used: Traditionally used to soothe digestion.
Liquorice root comes from Glycyrrhiza glabra, a leafy plant in the pea family that grows across southern Europe and western Asia. Its roots are naturally very sweet, thanks to a compound called glycyrrhizin, which is many times sweeter than sugar. Pontefract in Yorkshire was famous for growing liquorice and making liquorice cakes for centuries.
The root has a long history in European, Middle Eastern and Chinese herbal traditions, and liquorice is traditionally used to soothe digestion. Today you will find it in teas, sweets and supplements. On a label it may appear as liquorice root, liquorice root extract or Glycyrrhiza glabra, and sometimes as DGL, deglycyrrhizinated liquorice, an extract with most of the glycyrrhizin taken out.
Researchers have studied liquorice in a range of small trials, but there is not yet enough high-quality evidence to support it for any health condition. What is well established is its effect on the body's salt and water balance. Regular intake of glycyrrhizin can raise blood pressure and lower potassium, so the amount of glycyrrhizin a product supplies matters more than the amount of root.
3 findings behind this ingredient. Hover a card for the detail and the source.
The Cochrane review included 41 trials of 27 herbal medicines with 4,477 people. For Glycyrrhiza glabra, one study of 50 people showed improved dyspepsia symptoms compared with placebo, rated moderate certainty.
In a double-blind trial, adults with functional dyspepsia took 75 mg of a Glycyrrhiza glabra extract (GutGard) twice daily or placebo for 30 days. Symptom scores and the Nepean dyspepsia index improved significantly more than placebo.
A double-blind trial randomised 107 adults with H. pylori to 150 mg Glycyrrhiza glabra extract (GutGard) or placebo daily for 60 days. Stool antigen tests were negative in 56% on the extract versus 4% on placebo.
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Yes. Glycyrrhizin in liquorice root can cause the body to hold on to salt and lose potassium, which may raise blood pressure. Even small regular amounts have affected some people, so anyone with high blood pressure or heart or kidney problems should avoid it.
DGL stands for deglycyrrhizinated liquorice, an extract with most of the glycyrrhizin removed. It is used to keep the traditional digestive use of liquorice while reducing the blood pressure risk. Oral DGL products might be safe for up to four months.
EU scientific advisers suggest no more than 100 mg of glycyrrhizic acid a day from all sources, including sweets and teas. That is roughly 60 g of liquorice confectionery. Some sensitive people can be affected by less, so it is wise to keep intake modest.
Information only, not medical advice. If you take medication, are pregnant or breastfeeding, speak to your GP or pharmacist first.
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