Benefits of Black Licorice: What the Research Shows About This Ancient Herb
Black licorice is one of those foods that people either love or avoid — but behind its distinctive flavor is a plant with a long history in both traditional medicine and modern nutritional research. The root behind that taste, glycyrrhiza glabra (licorice root), contains compounds that researchers have studied for their potential biological effects. Understanding what those compounds actually do — and where the evidence is strong versus limited — helps put the conversation about black licorice benefits in proper context.
What Gives Black Licorice Its Distinctive Properties
Authentic black licorice gets its flavor from licorice root extract, derived from the Glycyrrhiza glabra plant. The primary active compound is glycyrrhizin (also called glycyrrhizic acid), which is estimated to be roughly 50 times sweeter than sugar by some measures and is responsible for most of the herb's studied biological activity.
When glycyrrhizin is metabolized in the body, it converts to glycyrrhetic acid, which interacts with several hormonal and inflammatory pathways. This mechanism is central to both the potential benefits and the well-documented risks associated with regular licorice root consumption.
It's worth noting that many commercial "licorice" candies in the United States contain anise oil rather than actual licorice root extract — meaning they may share the flavor profile without the same active compounds or associated effects.
What Research Generally Shows About Licorice Root's Potential Benefits 🌿
Anti-Inflammatory Properties
Glycyrrhetic acid has been studied for its ability to modulate inflammatory pathways in the body. Research — including laboratory and some clinical studies — suggests it may inhibit certain enzymes involved in the inflammatory response, particularly 11β-hydroxysteroid dehydrogenase and phospholipase A2. These mechanisms are similar in some ways to how corticosteroid drugs work, though the magnitude is considerably different.
The anti-inflammatory evidence is more established in topical applications (creams for skin irritation) than in dietary supplementation or food consumption. Most oral studies have used standardized licorice root extracts rather than candy, making direct comparisons to food sources complex.
Digestive Support
Licorice root has a long history of use for digestive discomfort. Some clinical research supports its role in soothing the stomach lining, particularly in the form of deglycyrrhizinated licorice (DGL) — a processed version with most of the glycyrrhizin removed to reduce side effect risk. Studies have looked at DGL in connection with gastric discomfort and peptic ulcers, with some evidence suggesting modest benefit, though results across studies are not entirely consistent.
Antioxidant Compounds
Licorice root contains flavonoids — including glabridin and liquiritigenin — that exhibit antioxidant activity in laboratory settings. These compounds may help neutralize free radicals at the cellular level, though translating lab findings to real-world dietary benefit requires more clinical research than currently exists.
Antimicrobial Research
Some laboratory studies have examined licorice root compounds against certain bacteria and viruses, including Helicobacter pylori (a bacterium associated with stomach ulcers). While early findings are interesting, most of this research is in vitro (conducted in lab conditions) and does not yet translate reliably to human health outcomes.
Key Variables That Shape Individual Responses
| Factor | Why It Matters |
|---|---|
| Form consumed | Candy vs. whole root vs. DGL supplement vs. extract — active compound levels vary significantly |
| Amount consumed | Glycyrrhizin effects are strongly dose-dependent |
| Frequency | Occasional consumption vs. regular daily intake carries different risk profiles |
| Blood pressure status | Glycyrrhizin can raise blood pressure in susceptible individuals |
| Potassium levels | Licorice root may lower potassium (hypokalemia risk), which matters for people with kidney issues or on certain medications |
| Medications | Interactions documented with blood pressure drugs, diuretics, corticosteroids, and some heart medications |
| Age | Older adults may be more sensitive to cardiovascular effects |
| Pregnancy | Some research associates high licorice consumption with adverse developmental outcomes |
Where the Research Is Clear vs. Emerging ⚠️
Well-established: Glycyrrhizin raises blood pressure and can lower potassium with regular consumption. The FDA and European food safety authorities have issued guidance on limiting licorice root intake, particularly for people over 40 and those with cardiovascular concerns.
Moderately supported: DGL's role in digestive comfort has some clinical backing, though studies vary in quality and design.
Early-stage or limited: Antioxidant, antimicrobial, and systemic anti-inflammatory effects from dietary consumption of black licorice remain areas where human clinical evidence is still developing. Most findings come from animal models or isolated cell studies.
The Spectrum of Individual Outcomes
For a person in good health who occasionally enjoys black licorice made with real licorice root, the exposure to glycyrrhizin is likely modest. For someone consuming it daily, or in larger quantities, the picture shifts — particularly around blood pressure and electrolyte balance.
Someone already managing hypertension, taking diuretics or heart medications, or dealing with low potassium has a meaningfully different risk-benefit calculation than someone with none of those factors. The same compound that shows anti-inflammatory activity in a laboratory setting may simultaneously exacerbate a cardiovascular concern in a specific individual.
The gap between "what research generally shows" and "what this means for you" is where general nutrition information ends. How frequently you consume licorice root, in what form, and against the backdrop of your own health status, medications, and diet — those are the pieces this article cannot assess. 🌱