The roots and rhizomes of licorice contain carbohydrates and related compounds (glucose, fructose, sucrose, maltose), polysaccharides (starch to 34%, cellulose 30%, pectic substances), organic acids (succinic, fumaric, citric, malic, tartaric), etheric oil, triterpenoids (glycyrrhizinic acid) resin, steroids (β-sitosterol), phenol carbonic acids and their derivatives (ferulic, sinomovuyu, salicylic), coumarins (herniarin, umbelliferone, etc.), tannins (8,3-14,2 %), Flavonoids (liquidoritin, isolikviritin, liquidoritoside, quercetin, empferol, apigenin etc.), higher aliphatic hydrocarbons and alcohols, higher fatty acids, alkaloids.

Glycyrrhizic acid, which contains up to 23% of licorice, gives them a sweet taste. This made it possible to apply glycyrrhizic acid in clinical nutrition of diabetics, for example, in Japan, where forbidden saccharin. Glycyrrhizic acid has an action reminiscent of the action of deoxycorticosterone and cortisone.

Preparations of licorice irritate mucosal glandular secretion amplifying apparatus in connection with which it is a part of expectorants, diuretics and laxatives. This action is due to the content in the raw material of saponins, which have an expectorant, smyagchitelnoe and enveloping effect.

Good honey and perganas.Licorice root