Liquorice: The Sweetener with Medicinal Properties

  • Maria-Florina ROȘCA University of Agricultural Sciences and Veterinary Medicine
  • Adriana PĂUCEAN University of Agricultural Sciences and Veterinary Medicine
  • Simon-Maria MAN University of Agricultural Sciences and Veterinary Medicine
  • Simon-Maria CHIŞ University of Agricultural Sciences and Veterinary Medicine
  • Anamaria POP University of Agricultural Sciences and Veterinary Medicine
Keywords: bioactive compounds, foods, glycyrrhizin, liquorice, medicinal properties, natural sweetener

Abstract

The incorporation of liquorice (Glycyrrhiza glabra) in foods not only introduces its distinctive sweetness but also highlights its extensive historical use in medicine, showcasing its versatility in enhancing flavours while resonating its therapeutic heritage in foods. With a rich background in traditional healing practices, liquorice stands as a botanical treasure, boasting an impressive array of medicinal properties. Beyond its medicinal recognition, liquorice serves as a natural sweetener, gaining popularity for seamlessly blending into various food products, imparting a unique and delightful flavour profile. This review discuss the dual role of liquorice as both a medicinal plant and a crucial sweetening agent in foods, elucidating its enhancement of taste while satisfying the contemporary consumer desire for reduced sugar content in food products

Published
2023-12-26