Glycyrrhizic acid, also known as glycyrrhizin, is the chief constituent extracted from the roots of licorice. It is a sweet-tasting triterpenoid glycoside that is 30-50 times sweeter than sucrose. Glycyrrhizic acid breaks down into glycyrrhetic acid and glucuronic acid upon hydrolysis. It has various health benefits such as treating ulcers and liver diseases, but can also cause side effects like hypertension if consumed in excessive amounts. Glycyrrhizic acid is used as a flavoring agent in foods and pharmaceutical products due to its sweetness and anti-inflammatory properties.