Consumer acceptability of liquorice root (Glycyrrhiza glabra L.) as an alternative sweetener and correlation with its bioactive content and biological activity

References

• Arnao MB. 2000. Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case. Trends Food Sci Technol 11: 419–421.
   Web of Science ®Google Scholar
• Babich H, Borenfreund E. 1990. Cytotoxicity of T-2 toxin and its metabolites determined with neutral red cell viability assay. Appl Environ Microbiol 57:2101–2103.
   Web of Science ®Google Scholar
• Badam L. 1997. In vitro antiviral activity of indigenous glycyrrhizin, licorice and glycyrrhizic acid (Sigma) on Japanese encephalitis virus. J Commun Dis 29:91–99.
   PubMedGoogle Scholar
• Belščak-Cvitanović A, Stojanović R, Manojlović V, Komes D, Juranović Cindrić I, Nedović V, Bugarski B. 2011. Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate–chitosan system enhanced with ascorbic acid by electrostatic extrusion. Food Res Int 44:1094–1101.
   Web of Science ®Google Scholar
• Berridge MV, Herst PM, Tan AS. 2005. Tetrazolium dyes as tools in cell biology: new insights into their cellular reduction. Biotechnol Annu Rev 11:127–152.
   PubMedGoogle Scholar
• Brand-Williams W, Cuvelier ME, Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Technol 28:25–30.
   Web of Science ®Google Scholar
• Chang JS, Wang KC, Yeh CF, Shieh DE, Chiang LC. 2012. Fresh ginger (Zingiber officinale) has anti-viral activity against human respiratory syncytial virus in human respiratory tract cell lines. J Ethnopharmacol 145:146–151.
   PubMed Web of Science ®Google Scholar
• Cheel J, Van Antwerpen P, Tůmová L, Onofre G, Vokurková D, Zouaoui-Boudjeltia K, Vanhaeverbeek M, Nève J. 2010. Free radical-scavenging, antioxidant and immunostimulating effects of a licorice infusion (Glycyrrhiza glabra L.). Food Chem 112:508–517.
   Web of Science ®Google Scholar
• Chin YW, Jung HA, Liu Y, Su BN, Castoro JA, Keller WJ, Pereira MA, Kinghorn AD. 2007. Anti-oxidant constituents of the rootsand stolons of licorice (Glycyrrhiza glabra). J Agric Food Chem 55:4691–4697.
   PubMed Web of Science ®Google Scholar
• Cinatl J, Morgenstern B, Bauer G, Chandra P, Rabenau H, Doerr HW. 2003. Glycyrrhizin, an active component of liquorice roots, and replication of SARS-associated coronavirus. Lancet 361:2045–2046.
   PubMed Web of Science ®Google Scholar
• Crance JM, Scaramozzino N, Jouan A, Garin D. 2003. Interferon, ribavirin, 6-azauridine and glycyrrhizin: antiviral compounds active against pathogenic flaviviruses. Antiviral Res 58:73–79.
   PubMed Web of Science ®Google Scholar
• Di Mambro VM, Fonseca MJ. 2005. Assays of physical stability and antioxidant activity of a topical formulation added with different plant extracts. J Pharm Biomed Anal 37:287–295.
   PubMed Web of Science ®Google Scholar
• Di Stefano R, Cravero MC, Gentilini N. 1989. Metodi per lo studio dei polifenoli dei vini. L’Enotec 25:83–89.
   Google Scholar
• Dong Y, Li H, Yao Z, Tian W, Han Z, Qiu H, Piao Y. 2004. The anti-respiratory syncytial virus (RSV) effect of Radix glycyrrhizae in vitro. Zhong Yao Cai 27:425–427.
   PubMedGoogle Scholar
• Durgo K, Belščak-Cvitanović A, Stančić A, Franekić J, Komes D. 2011. The bioactive potential of red raspberry (Rubus idaeus L.) leaves in exhibiting cytotoxic and cytoprotective activity on human laryngeal carcinoma and colon adenocarcinoma. J Med Food 15:258–268.
   PubMed Web of Science ®Google Scholar
• Durgo K, Vuković L, Rusak G, Osmak M, Franekić Čolić J. 2007. Effect of flavonoids on glutathione level, lipid peroxidation and cytochrome P450 CYP1A1 expression in human laryngeal carcinoma cell lines. Food Technol Biotechnol 45:69–79.
   Web of Science ®Google Scholar
• EFFA. (2001). Ammonium glycyrrhizinate. European Flavour and Fragrance Association (EFFA). Submission to SCOOP Working group on Chemically defined Flavouring Substances. Available at: http://ec.europa.eu/food/fs/sc/scf/out186_en.pdf. Accessed on 10 February 2015.
   Google Scholar
• EFSA. (2008). Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC). Available at: http://www.efsa.europa.eu/en/scdocs/doc/740.pdf. Accessed on 10 February 2015.
   Google Scholar
• Feng Yeh C, Wang KC, Chiang LC, Shieh DE, Yen MH, Chang JS. 2013. Water extract of licorice had anti-viral activity against human respiratory syncytial virus in human respiratory tract cell lines. J Ethnopharmacol 148:466–473.
   PubMed Web of Science ®Google Scholar
• Fiore C, Eisenhut M, Krausse R, Ragazzi E, Pellati D, Armanini D, Bielenberg J. 2008. Antiviral effects of Glycyrrhiza species. Phytother Res 22:141–148.
   PubMed Web of Science ®Google Scholar
• Fiore C, Eisenhut M, Ragazzi E, Zanchin G, Armanini D. 2005. A history of the therapeutic use of liquorice in Europe. J Ethnopharmacol 99:317–324.
   PubMed Web of Science ®Google Scholar
• Fu Y, Chen J, Li YJ, Zheng YF, Li P. 2013. Antioxidant and anti-inflammatory activities of six flavonoids separated from licorice. Food Chem 141:1063–1071.
   PubMed Web of Science ®Google Scholar
• Fuhrman B, Buch S, Vaya J, Belinky PA, Coleman R, Hayek T, Aviram M. 1997. Licorice extract and its major polyphenol glabridin protect low-density lipoprotein against lipid peroxidation: in vitro and ex vivo studies in humans and in atherosclerotic apolipoprotein E-deficient mice. Am J Clin Nutr 66:267–275.
   PubMed Web of Science ®Google Scholar
• Fuhrman B, Volkova N, Kaplan M, Presser D, Attias J, Hayek T, Aviram M, et al. 2002. Antiatherosclerotic effects of licorice extract supplementation on hypercholesterolemic patients: increased resistance of LDL to atherogenic modifications, reduced plasma lipid levels, and decreased systolic blood pressure. Nutrition 18:268–273.
   PubMed Web of Science ®Google Scholar
• Halliwell B. 2008. Are polyphenols antioxidants or pro-oxidants? What do we learn from cell culture and in vivo studies? Arch Biochem Biophys 476:107–112.
   PubMed Web of Science ®Google Scholar
• Isbrucker RA, Burdock GA. 2006. Risk and safety assessment on the consumption of Licorice root (Glycyrrhiza sp.), its extract and powder as a food ingredient, with emphasis on the pharmacology and toxicology of glycyrrhizin. Regul Toxicol Pharmacol 46:167–192.
   PubMed Web of Science ®Google Scholar
• Katsube K, Ichikawa S, Katsuki Y, Kihara T, Terai M, Lau LF, Tamamura Y, et al. 2009. CCN3 and bone marrow cells. J Cell Commun Signal 3:135–145.
   PubMed Web of Science ®Google Scholar
• Kim SC, Park SJ, Lee JR, Seo JC, Yang CH, Byun SH. 2008. Cytoprotective activity of Glycyrrhizae radix extract against arsenite-induced cytotoxicity. Evid-Based Complement Alternat Med 5:165–171.
   PubMed Web of Science ®Google Scholar
• Kim YW, Ki SH, Lee JR, Lee SJ, Kim CW, Kim SC, Kim SG. 2006. Liquiritigenin, an aglycone of liquiritin in Glycyrrhizae radix, prevents acute liver injuries in rats induced by acetaminophen with or without buthionine sulfoximine. Chem Biol Interact 161:125–138.
   PubMed Web of Science ®Google Scholar
• Komes D, Belščak-Cvitanović A, Horžić D, Rusak G, Likić S, Berendika M. 2011. Phenolic composition and antioxidant properties of some traditionally used medicinal plants affected by the extraction time and hydrolysis. Phytochem Anal 22:172–180.
   PubMed Web of Science ®Google Scholar
• Komes D, Horžić D, Belščak A, Kovačević Ganić K, Vulić I. 2010. Green tea preparation and its influence on the content of bioactive compounds. Food Res Int 46:167–176.
   Web of Science ®Google Scholar
• Krausse R, Bielenberg J, Blaschek W, Ullmann U. 2004. In vitro anti-Helicobacter pylori activity of Extractum liquiritiae, glycyrrhizin and its metabolites. J Antimicrob Chemother 54:243–246.
   PubMed Web of Science ®Google Scholar
• Kwon HJ, Kim HH, Ryu YB, Kim JH, Jeong HJ, Lee SW, Chang JS, et al. 2010. In vitro anti-rotavirus activity of polyphenol compounds isolated from the roots of Glycyrrhiza uralensis. Bioorg Med Chem 18:7668–7674.
   PubMed Web of Science ®Google Scholar
• Lachman J, Hosnedl V, Pivec V, Orsa’k M. (1998). Polyphenols in cereals and their positive and negative role in human and animal nutrition. In: Vaculová K, Ehrenbergerová J, editors. Proceedings of the Cereals for Human Health and Preventive Nutrition Conference. Brno: Agricultural Research Institute Kroměříž, p 118–125.
   Google Scholar
• Lee KW, Kim YJ, Lee HJ, Lee CY. 2003. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. J Agric Food Chem 51: 7292–7295.
   PubMed Web of Science ®Google Scholar
• Lin JC. 2003. Mechanism of action of glycyrrhizic acid in inhibition of Epstein-Barr virus replication in vitro. Antiviral Res 59:41–47.
   PubMed Web of Science ®Google Scholar
• Marković S. (2010). Fitoaromaterapija. Zagreb, Croatia: Cedrus Centar.
   Google Scholar
• Marshall NJ, Goodwin CJ, Holt SJ. 1999. A critical assessment of the use of microculture tetrazolium assays to measure cell growth and function. Growth Regul 5:69–84.
   Google Scholar
• Mermel VL. 2004. Old paths new directions: the use of functional foods in the treatment of obesity. Trends Food Sci Technol 15:532–540.
   Web of Science ®Google Scholar
• Muanda FN, Soulimani R, Diop B, Dicko A. 2011. Study on chemical composition and biological activities of essential oil and extracts from Stevia rebaudiana Bertoni leaves. LWT Food Sci Technol 44:1865–1872.
   Web of Science ®Google Scholar
• Nikolić T. (2013). Sistematska botanika – Raznolikost i evolucija biljnog svijeta. Zagreb, Croatia: ALFA d. d.
   Google Scholar
• Obolentseva GV, Litvinenko VI, Ammosov AS, Popova TP, Sampiev AM. 1999. Pharmacological and therapeutic properties of licorice preparations: a review. Pharm Chem J 33:427–434.
   Google Scholar
• Ohkawa H, Ohishi N, Yagi K. 1979. Assay for lipid peroxidation in animal tissues by thiobarbituric acid reaction. Ann Biochem 95:351–358.
   Web of Science ®Google Scholar
• Prior LR, Wu X, Schaich K. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem 53:4290–4302.
   PubMed Web of Science ®Google Scholar
• Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231–1237.
   PubMed Web of Science ®Google Scholar
• Sasaki H, Takei M, Kobayashi M, Pollard RB, Suzuki F. 2002. Effect of glycyrrhizin, an active component of licorice roots, on HIV replication in cultures of peripheral blood mononuclear cells from HIV-seropositive patients. Pathobiology 70:229–236.
   PubMed Web of Science ®Google Scholar
• Scheibmeir HD, Christensen K, Whitaker SH, Jegaethesan J, Clancy R, Pierce JD. 2005. A review of free radicals and antioxidants for critical care nurses. Intensive Crit Care Nurs 21:24–28.
   PubMedGoogle Scholar
• Schneider G. 1976. Zur Bestimmung der Gerbstoffe mit Casein. Arch Pharm 309:38–44.
   PubMed Web of Science ®Google Scholar
• Seon MR, Park SY, Kwon SJ, Lim SS, Choi HJ, Park H, Lim D, et al. 2012. Hexane/ethanol extract of Glycyrrhiza uralensis and its active compound isoangustone A induce G1 cycle arrestin DU145 human prostate and 4T1 murine mammary cancer cells. J Nutr Biochem 23:85–92.
   PubMed Web of Science ®Google Scholar
• Shi Y, Wu D, Sun Z, Yang J, Chai H, Tang L, Guo Y. 2012. Analgesic and uterine relaxant effects of isoliquiritigenin, a flavone from Glycyrrhiza glabra. Phytother Res 26: 1410–1417.
   PubMed Web of Science ®Google Scholar
• Silveira LR, Pereira-Da-Silva L, Juel C, Hellsten Y. 2003. Formation of hydrogen peroxide and nitric oxide in rat skeletal muscle cells during contractions. Free Radic Biol Med 35:455–464.
   PubMed Web of Science ®Google Scholar
• Størmer FC, Reistad R, Alexander J. 1993. Adverse health effects of glycyrrhizic acid in liquorice. A risk assessment. Food Chem Toxicol 303:12.
   Google Scholar
• Vaya J, Belinky PA, Aviram M. 1997. Antioxidant constituents from licorice roots: isolation, structure elucidation and antioxidative capacity toward LDL oxidation. Free Radic Biol Med 23:302–313.
   PubMed Web of Science ®Google Scholar
• Wang C, Kao TC, Lo WH, Yen GC. 2011. Glycyrrhizic acid and 18β-glycyrrhetinic acid modulate lipopolysaccharide-induced inflammatory response by suppression of NF-κB through PI3K p110δ and p110γ inhibitions. J Agric Food Chem 59:7726–7733.
   PubMed Web of Science ®Google Scholar
• Wang XQ, Li HY, Liu XY, Zhang FM, Li X, Piao YA, Xie ZP, Chen ZH. 2006. The anti-respiratory syncytial virus effect of active compound of Glycyrrhiza GD4 in vitro. Zhong Yao Cai 29:692–694.
   PubMedGoogle Scholar
• Wang ZY, Athar M, Bickers DR. (2000). Licorice in foods and herbal drugs: chemistry, pharmacology, toxicology and uses. In: Mazza G, Oomah BD, editors. Herbs, botanicals and teas. Lancaster, (UK): Technomic Publ. Co. Inc. p 321–353.
   Google Scholar
• Wittschier N, Faller G, Hensel A. 2009. Aqueous extracts and polysaccharides from liquorice roots (Glycyrrhiza glabra L.) inhibit adhesion of Helicobacter pylori to human gastric mucosa. J Ethnopharmacol 125:218–223.
   PubMed Web of Science ®Google Scholar
• Wu TY, Khor TO, Saw CL, Loh SC, Chen AI, Lim SS, Park JH, et al. 2011. Anti-inflammatory/Anti-oxidative stress activities and differential regulation of Nrf2-mediated genes by non-polar fractions of tea Chrysanthemum zawadskii and licorice Glycyrrhiza uralensis. AAPS J 13:1–13.
   PubMed Web of Science ®Google Scholar
• Xing P, Wu W, Du P, Han F, Chen Y. 2011. Effects of brucine combined with glycyrrhetinic acid or liquiritin on rat hepatic cytochrome P450 activities in vivo. Yao Xue Xue Bao 46:573–580.
   PubMedGoogle Scholar
• Zhang L, Yang Y, Yu L, Wang Y, Liu L, Fan X. 2011. Cardio protective effects of Glycyrrhiza uralensis extract against doxorubicin-induced toxicity. Int J Toxicol 30: 181–189.
   PubMed Web of Science ®Google Scholar
• Zhang Q, Ye M. 2009. Chemical analysis of the Chinese herbal medicine Gan-Cao (licorice). J Chromatogr A 1216: 1954–1969.
   PubMed Web of Science ®Google Scholar