glycyrrhizin

Diammonium Glycyrrhizinate (Glycyrrhizin) , an extensively used anti-inflammatory agent, is isolated from the licorice root. It is metabolized to glycyrrhetinic acid, which inhibits 11-β-hydroxysteroid dehydrogenase and other enzymes involved in the metabolism of corticosteroids. Therefore, glycyrrhizic acid, the main and sweet component of licorice, has been studied for its ability to cause hypermineralocorticoidism with potassium loss and sodium retention, edema, increased blood pressure, as well as inhibited the renin-angiotensin-aldosterone system.

Glycyrrhizic acid (Glycyrrhizin), the active ingredient in licorice, is a triterpene saponins and an antagonist of HMGB1. Glycyrrhizic acid has the potential to be used in cancer, diabetes and other research.

Glycyrrhizin-6''-methylester (compound 22), isolated from licorice root, functions as an aglycone to form methyl glucuronate, imparting a sweet, licorice flavor without bitterness. The free carboxyl group on the cone-bound glucuronic acid moiety is critical in contributing to the compound's natural sweetness and licorice taste [1].

Glycyrrhizin-6′,6′′-dimethylester (compound 23), an aglycone derived from licorice saponin isolated from licorice root, contributes to the production of methyl glucuronate, yielding comparable sweetness, licorice flavor, and bitterness [1].

Glycyrrhizin-6'-methylester (compound 22) is a glycyrrhizin that can be isolated from licorice root. Glycyrrhizin-6'-methylester (compound 22) can participate as an aglycone in the formation of methyl glucuronate, producing a sweet and licorice taste profile without bitterness in chemical sensory assessment contexts. Glycyrrhizin-6'-methylester (compound 22) has been used in chemical biology and metabolite–structure relationship studies to evaluate how modifications of glycosidic carboxyl groups influence taste-related molecular recognition and glucuronic acid conjugation behavior in research models.

Ammonium glycyrrhizinate (Glycyrram) exhibits diverse pharmacological properties, including anti-inflammatory, antiallergic, antigastriculcer, and antihepatitis activities.

22-Acetoxyglycyrrhizin is a useful organic compound for research related to life sciences. The catalog number is T123903 and the CAS number is 938042-17-2.

Apioglycyrrhizin is a sweet oleanane-type triterpene oligoglycoside; isolated from the roots of Glycyrrhiza inflata.

Dipotassium glycyrrhizinate is an anionic surfactant having anti-allergic and anti-inflammatory activities.

Glycyrrhizinic acid, potassium salt can reduce ventricular arrhythmias caused by veratrol

Ammonium Glycyrrhizinate (Standard) is the standard substance of Ammonium Glycyrrhizinate, and it is applicable for quantitative analysis, quality control, and related research in biochemical experiments. Ammonium glycyrrhizinate (Glycyrram) has various pharmacological actions such as anti-inflammatory, antiallergic, antigastriculcer, and antihepatitis activities.

Dipotassium glycyrrhizinate (Standard) is a reference standard for research and analysis in studies involving Dipotassium glycyrrhizinate. Dipotassium glycyrrhizinate is an anionic surfactant having anti-allergic and anti-inflammatory activities.

Magnesium isoglycyrrhizinate hydrate (18α-Glycyrrhizic acid Magnesium hydrate) is an active ingredient derived from licorice with anti-inflammatory properties. It lowers alanine and aspartate aminotransferase activities and can be used in HIV-1 infection research.

Trisodium Glycyrrhizinate is a biochemical reagent that can be used as a biomaterial for life science related research and as a sulfonylation reagent for organic synthesis and drug discovery.

Glycyrrhizic acid (Standard) is a reference standard for research and analysis in studies involving Glycyrrhizic acid. Glycyrrhizic acid (Glycyrrhizin), the active ingredient in licorice, is a triterpene saponins and an antagonist of HMGB1. Glycyrrhizic acid has the potential to be used in cancer, diabetes and other research.