Glycyrrhizic acid

Glycyrrhizic acid is the intensely sweet triterpene glycoside of liquorice root, about fifty times sweeter than sucrose, responsible for liquorice’s characteristic taste. It is used to flavour confectionery, beverages and herbal teas, and shows antiviral and anti-inflammatory activity in research. Excessive consumption can raise blood pressure by disturbing potassium balance, prompting intake guidance and, in some countries, labelling requirements. Its sweetness comes with a long liquorice aftertaste, so it is usually blended with other sweeteners, and its levels in foods are controlled by regulation.