Fig. 3

The chemical structure of licorice, glycyrrhizin. Modified after Li et al. [29]. Glycyrrhizin is the sweet component of licorice which is metabolized to glycyrrhetinic acid. Glycyrrhizin has potential to be anti-inflammatory. However, it also has the ability to cause retention of sodium and loss of potassium, increasing blood pressure, causing edema and affecting the renin-angiotensin-aldosterone system