Glabridin content and metabolic effects of liquorice confectionaries: A secondary analysis of a randomized crossover trial in young adults
5 affiliations
- 1Division of Clinical Chemistry and Pharmacology, Department of Biomedical and Clinical Sciences, Linköping University, Linköping, Sweden
- 2Primary Healthcare Center Cityhälsan Centrum, Region Östergötland, Norrköping, Sweden
- 3Department of Health, Medicine and Caring Sciences, Linköping University, Linköping, Sweden
- 4Primary Healthcare Center Kärna, Region Östergötland, Linköping, Sweden
- 5The George Institute for Global Health, University of New South Wales, Sydney, Australia
Abstract
Background: Liquorice, a popular confectionary product, contains several bioactive compounds. Amongst them, glycyrrhizic acid is associated with increased blood pressure, and glabridin is associated with anti-inflammatory and glucose-lowering effects. The aim was to assess the association between short term liquorice intake at a dose known to elevate blood pressure, and markers of dysglycemia, blood lipids, high-sensitivity C-reactive protein (hsCRP), and calcium metabolism. Methods: In a 2x2 crossover study, 28 healthy adults were randomized to consume liquorice or a control product in alternating 2-week periods, with measurements of blood glycated haemoglobin A1c as well as plasma glucose, calcium ion, parathyroid hormone, and lipids at the end of each period. Liquorice glabridin content was determined via LC-MSMS analysis. Results: The liquorice contained 0.25 ± 0.14 µg glabridin per mg. The plasma hsCRP value increased by 32.5% (95% CI −9.7 to 74.6) during the intervention period vs 311.5% (95% CI −40.8 to 663.7) during the control period, P = .045. No effects on the other markers were observed. Conclusion: Liquorice intake did not improve metabolic markers but attenuated hsCRP elevation. The potential metabolic benefits of glabridin are unlikely to outweigh the hypertensive effects when consumed as whole liquorice.
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BibTeX
@article{astrand2026glabridin,
title = {{Glabridin content and metabolic effects of liquorice confectionaries: A secondary analysis of a randomized crossover trial in young adults}},
author = {Anna Åstrand and Annelie Joelsson and Karin Rådholm and Fredrik H. Nyström and Peder af Geijerstam},
journal = {PLOS One},
year = {2026},
month = sep,
doi = {10.1371/journal.pone.0358710},
url = {https://doi.org/10.1371/journal.pone.0358710},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Glabridin content and metabolic effects of liquorice confectionaries: A secondary analysis of a randomized crossover trial in young adults
AU - Anna Åstrand
AU - Annelie Joelsson
AU - Karin Rådholm
AU - Fredrik H. Nyström
AU - Peder af Geijerstam
PY - 2026
DA - 2026/09/22
JO - PLOS One
DO - 10.1371/journal.pone.0358710
UR - https://doi.org/10.1371/journal.pone.0358710
AB - Background: Liquorice, a popular confectionary product, contains several bioactive compounds. Amongst them, glycyrrhizic acid is associated with increased blood pressure, and glabridin is associated with anti-inflammatory and glucose-lowering effects. The aim was to assess the association between short term liquorice intake at a dose known to elevate blood pressure, and markers of dysglycemia, blood lipids, high-sensitivity C-reactive protein (hsCRP), and calcium metabolism. Methods: In a 2x2 crossover study, 28 healthy adults were randomized to consume liquorice or a control product in alternating 2-week periods, with measurements of blood glycated haemoglobin A1c as well as plasma glucose, calcium ion, parathyroid hormone, and lipids at the end of each period. Liquorice glabridin content was determined via LC-MSMS analysis. Results: The liquorice contained 0.25 ± 0.14 µg glabridin per mg. The plasma hsCRP value increased by 32.5% (95% CI −9.7 to 74.6) during the intervention period vs 311.5% (95% CI −40.8 to 663.7) during the control period, P = .045. No effects on the other markers were observed. Conclusion: Liquorice intake did not improve metabolic markers but attenuated hsCRP elevation. The potential metabolic benefits of glabridin are unlikely to outweigh the hypertensive effects when consumed as whole liquorice.
SN - 1932-6203
ER -