Licorice root: medicinal properties, applications, beverages – safety considerations during pregnancy
Anna Schmidt
2026-03-21
3 min. read
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The term "licorice" originates from the Greek words "glykys" (meaning "sweet") and "rhiza" (denoting "root"). Owing to its rich composition of bioactive compounds with well-documented health benefits, licorice root has been a prized botanical resource in traditional medicine across cultures for centuries, serving both preventive and therapeutic roles in a wide spectrum of ailments.
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It is a plant native to Asia Minor and southern Europe. From a botanical point of view, it belongs to the family of butterfly plants, similar to the plumage. It is an annual plant characterized by branching and thick roots with many branches. The flowering period is in the summer months of June and July.
The properties and effects of lucerin
Because of the presence of numerous natural compounds, such as amino acids, mineral salts, essential oils, polysaccharides, flavonoids, triterpenes, tri-terpene saponins, it has been used for centuries in Japan to reduce the risk of developing liver cancer and to treat hepatitis C. The presence of flawonoids in the blood should therefore have antibacterial properties and antibodies to its relatives, including Helicobacter pylori products.
Tea made from licorice
Lucretia root has a sweet taste, so it is often an ingredient in fruit teas. It has a strong effect, but you should not consume it in large quantities for long periods of time, as it can cause swelling, heart rhythm disorders and increase the risk of hypertension.
Lucretia is pregnant
Lucretia and its derivatives should not be included in a pregnant woman's diet because of its blood pressure-boosting effects. Frequent consumption of lucretia is associated with an increased risk of developing hypertension. Hypertension during pregnancy has serious health consequences for the mother as well as the developing fetus, which can lead to abortion or even death.
