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The flavonoids in licorice are mainly responsible for its yellow coloring; however, they possess potent properties. The flavonoid components of licorice root exhibit antispasmodic action. Liquirtin, the main flavonoid, exhibits anti-inflammatory activity. Isoliquiritin, glabridin, liquirtigenin, rhamnoliquirtin, neoliquirtin, licoflavonol, licoisoflavones A & B, licoisoflavone, formononetin glabrol, glabrone, glabrene, hispglabridin A, hispglabridin B are some of the other flavonoids.



These flavonoids are potent antioxidants and work to protect the cells of the liver. Preclinical tests (in-vitro) have shown that the flavonoids are capable of killing Helicobacter pylori, the bacteria that causes most ulcers and stomach inflammation.

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