This document summarizes the botanical and chemical properties of liquorice. It describes liquorice as coming from the Glycyrrhiza glabra plant, native to India and China. Microscopically, it contains structures like cork, fibers, and starch. Chemically, it is known to contain saponins like glycyrrhetinic acid. It has various traditional medical uses as an expectorant and treatment for peptic ulcers. It is also used as a flavoring agent in foods and beverages.

1. liquorice
harsh kumar baranwal

2. SYNONYMS
 Mulethi
Yastimadhu
Liquorice root
 Glycyrrhiza
radix

3. Biological Source
It is obtained from the dried, unpeeled
roots and stolons of the plant
Glycyrrhiza glabra.
FAMILY- LEGUMINOSAE

4. Macroscopic characters
Odour – Faint and
characteristic.
Colour – Yellowish brown
Taste – Sweet
Shape- Cylindrical
Size – 20-40cm in length
and 2cm in diameter

5. Microscopic Characters
•Periderm (Phellem) {cork}:-
Tabular cells fitted with
reddih brown contents.
PHELLOGEN- Below cork
paenchymatous cells with
cellulose and Calcium Oxalate
•Secondary Phloem- Bundles
of fibres surrounded by a
parenchymatous sheath
contaning Calcium Oxalate.

6. • Medullary rays - multistearate
and parenchymatous.
Rays are narrow in xylem and
wide in phoem.
• Secondary Xylem - Xlem consist
of vessel, fibres, and lignified
wood parenchyma.
Starch is preent in wood
parenchyma.
• Pith – Consist of large
parenchyma with intercellular
spaces and few starch grain.
Pith is absent in root.

8. Collection and
Cultivation
• India and China are
the primary
producers of
liquorice.
• In India plant has
been grown in
Patiala, Hisar, Jhansi
and Lucknow.

9. • In India the plant is grown in he aresas with
the subtropical climate nd receiving annual
rainfall about 0cm or less.
• The plant is grown in the month of march i.e
in Spring season and harvested and collected
in the month of October i.e Autumn Season in
the third or fourth year of cultivation.
• There are several variations and species of the
liquorice root sold in World’s Market.
• Liquorice is to be grown around lakes and
semi-irrigated fields.

10. PREPARATION
• Roots are usually harvested in month of
October after 3 – 4 year of cultivation.
• The rootless and buds are removed manualy
and drug is washed with water.
• Maximum sweetness of sap is excreted out.
• The drug is first dried under the sun and shade
till it looses almost 50percent of its initila
weight.
• The extract ad water is filtered, evaported and
the concentration extract is molded eiher into
sticks or other suitable form.

11. Chemical Constituents
•It consist of the Saponins and
the Flavanoids.
SAPONINS – Gkycyrrhetinic
acid and Carbenoxolone.
FLAVANOIDS – Isoquiritigen
(R=H) and Isoquirtin (beta-D-
glucopyranosyl).

13. Substituents and Adulterants
• Mannchurian liquorice obtained from
Glycyrrhiza uralensis.
• Russian liquorice as it contains purplish
flowers appearance but have no stolons.

14. CHEMICAL TEST
• When sulphuric acid (80percent)
is added to a thick section ofvthe
drug or powder, it instantly
produce a deep colour.

15. USES
• Glycyrrhiza has
demulscent and
expectorant
properties.
• Liquid extract used
in treatment of
peptic ulcer.
• Added to beer to
form stable and
enhanced
foaminens.

16. • It is used as a masking agent for bitter drugs in
pharamceutical formulation such as quinine,
aloe, ammonium chloride etc.
• Ammoniated glycyrrhiza is employed as a
flavouring agent in bevearges,
pharmaceuticals and confectionary.
• The inherent surfactant activity due to the
presence of aponins helps to facilitate the
absorption of porly absorbed drug.
• Glycyrrhetic acid is employed in
dermatological formulations for its remarkable
anti-inflammatory properties.

19. Thank you