glycyrrhizin Chem.
(glɪsɪˈraɪzɪn)
Also glycyrhizin, glycyrrhidzin.
[f. Gr. γλυκύρριζα liquorice + -in.]
The glucoside contained in the root of liquorice (Glycyrrhiza glabra).
| 1838 Penny Cycl. XI. 278 Robiquet found it [Glycyrhiza glabra] to contain a peculiar sugar, which is uncrystallizable, called glycion or glycyrhizin, and other matters. 1841 Brande Chem. 1083 Liquorice Sugar. Glycyrhizin. 1875 H. C. Wood Therap. (1879) 579 Liquorice root... In the form of glycyrrhizin it is said to conceal almost entirely the bitter taste of quinine and similar substances. 1877 Blackie's Encycl. III. 705/2 Glycyrrhidzin does not ferment. |