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The most common variety used for medicinal purposes is Glycyrrhiza glabra var. typica. Licorice has been used since Roman times and was described in early Chinese writings. CHEMISTRY The root and rhizomes of the licorice plant contain 5% to 9% of a steroidal glycoside called glycyrrhizin . In the glycoside form, glycyrrhizin is 150 times sweeter than sugar. Also present are triterpenoids, glucose, mannose, and sucrose. Concentrated aqueous extracts may contain 10% to 20% glycyrrhizin. When the herb is ingested, the intestinal flora catalyze the conversion of glycyrrhizin into glycyrrhetic acid , the pharmacologically active compound. Glycyrrhizin and glycyrrhetic acid possess mild anti-inflammatory properties. Glycyrrhizin appears to stimulate gastric mucus secretion. This may be the origin of the antiulcer properties of licorice. Glycyrrhizin and glycyrrhetic acid do not act directly as steroids. Instead, they potentiate, rather than mimic, endogenous compounds.Licorice exerts its protective effects on the gastric mucosa by inhibiting two enzymes, 15-hydroxyprostaglandin dehydrogenase and Δ13prostaglandin reductase. Inhibition of these enzymes causes their substrates to increase in concentration, increasing the levels of prostaglandins in the gastric mucosa and causing a cytoprotective effect. The acid also inhibits 11-β-hydroxysteroid dehydrogenase, thus increasing the glucocorticoid concentration in mineralocorticoid- responsive tissues, causing increased sodium retention, potassium excretion, and blood pressure.Licorice is a flavoring agent made from dried root portions of glycyrrhiza glabra. The obtainable forms are root, extract powder, and extract. The extract is used in candy, baked goods, and beverages; the major use is in tobacco.