@article {1533, title = {Critical Review on Phytoconstituents and Pharmacological Activity of Glycyrrhiza Glabra}, journal = {Pharmacognosy Research}, volume = {18}, year = {2026}, month = {November 2025}, pages = {1-10}, type = {Review Article}, chapter = {1}, abstract = {

For a very long time, plants have been used extensively to treat both humans and animals. Herbal medications, health products, and pharmaceuticals are in greater demand. A small perennial herb in the Fabaceae/Leguminosae family, Licorice is scientifically known as Glycyrrhiza glabra. The plant is widely recognized for having a sweet taste. The Plant{\textquoteright}s sweetness is imparted by a substance called glycyrrhizin. Glycyrrhiza glabra is composed of various compounds such as isoliquiritin, glycyrrhizin acid, isoflavones, and glycyrrhizin. Numerous pharmacological actions have been documented for these substances, such as expectorant, anticancer, antiulcer, demulcent, antidiabetic, and anti-inflammatory effects. Historically, licorice has been used to cure a variety of ailments, such as epilepsy, hyperdipsia, fever, stomach ulcers, rheumatism, respiratory conditions, jaundice, hemorrhagic diseases, paralysis, skin conditions, and sexual debility. Additionally, it has been used as an anti-inflammatory during allergic reactions and as a preventative measure against gastric and duodenal ulcers. These properties make Glycyrrhiza glabra a promising candidate for future drug development. Its potential therapeutic benefits and safety profile, however, require further study.

}, keywords = {Anti-inflammatory, Antiulcer., Expectorant, Glycyrrhiza glabra, Glycyrrhizin, Licorice}, doi = {10.5530/pres.20252181}, author = {Aastha Shakya and Kaushal Kumar} } @article {1503, title = {Comparative HPTLC Fingerprinting Analysis of Yashtimadhu Medhya Rasayana in Different Media}, journal = {Pharmacognosy Research}, volume = {17}, year = {2025}, month = {September 2025}, pages = {1226-1234}, type = {Original Article}, chapter = {1226}, abstract = {

Background: Yashtimadhu (Glycyrrhiza glabra Linn.), classified as a Medhya Rasayana in Ayurveda, is traditionally administered with milk (Ksheera anupana) to enhance cognitive function. Despite these claims, the phytochemical basis and role of milk as an adjuvant in influencing the availability of active constituents like glycyrrhizin remain insufficiently explored. Objectives: To investigate the effect of different extraction media: water, milk and ksheerapaka on the glycyrrhizin content in Yashtimadhu using High-Performance Thin Layer Chromatography (HPTLC). Materials and Methods: TLC was initially conducted to screen phytochemical profiles of Yashtimadhu extracts (aqueous, milk, and ksheerapaka (milk-based decoction)). Based on these findings, HPTLC analysis was performed using methanolic extracts to identify and quantify glycyrrhizin, with comparison to a standard marker at 254 nm and 366 nm. Results: Glycyrrhizin was identified in all preparations, with Rf values ranging from 0.26 to 0.30. The milk extract (Y+M) showed the highest glycyrrhizin content (35,523.1 AU), followed by aqueous extract (31,329.1 AU) and ksheerapaka (28,220.9 AU). Conclusion: This study provides preliminary evidence supporting the Ayurvedic rationale of anupana. Milk appears to enhance glycyrrhizin availability, likely due to its amphipathic nature, highlighting its role in modulating herbal efficacy. Further in vivo and pharmacokinetic studies are warranted to validate these findings and optimize formulation strategies.

}, keywords = {Anupana, Glycyrrhiza glabra, Glycyrrhizin, HPTLC, Medhya Rasayana, Yashtimadhu}, doi = {10.5530/pres.20252333}, author = {Geeta Govindappa. Gadad and Sanskar Ankush Maral and Bhumika Sundar and Pragati Vinaykumar Kotur} }