Glycyrrhizin (glycyrrhizic acid) is a triterpenoid saponin extracted from the roots and stolons of the licorice plant (Glycyrrhiza glabra). It accounts for 6–14% of the dry weight of licorice root and is responsible for the characteristic sweet taste. The sweetness of glycyrrhizin has a slow onset and lingering aftertaste, distinct from sugar. Beyond its sweetening properties, glycyrrhizin exhibits anti-inflammatory, antiviral, and hepatoprotective activities, making it valuable in pharmaceutical applications. It is commonly available as the ammonium, potassium, or trisodium salt for better solubility.