Pharmacology of Glycyrrhiza glabra (Mulhatti): The grandfather of herbs

Glycyrrhiza glabra, commonly known as liquorice, was widely used for its medicinal properties, attributed mainly to metabolites like glycyrrhetinic acid and glycyrrhizic acid. Glycyrrhizin, the active component, provided the root's sweet taste and exhibited antioxidant, anti-inflammatory, and antimicrobial properties. Liquorice extract stimulated tracheal mucus secretions, offering demulcent and expectorant effects. Glycyrrhizin acid had an antiulcer effect by increasing prostaglandin levels, enhancing stomach cell proliferation, and boosting mucous secretions. Additionally, glycyrrhizin demonstrated significant antiviral activity, preventing virus cell binding and being used in treating HIV-1 and chronic hepatitis C patients.