Sweetness Intensity Research Articles

No detriment in taste response or expression in offspring of mice fed representative levels of sucrose or non-caloric sucralose while pregnant

Recent studies in mice indicate that consumption of acesulfame K (a high intensity sweetener) while pregnant, can lead to deficits in taste or enhanced sweet consumption in the offspring, leading to concerns the same may be common in human populations. However, this work employed a relatively unpopular sweetener, fed in quantities amounting to over 20× the FDA's Acceptable Daily Intake (ADI). The aims of this study were to test the effects of sucralose, the USA's most popular high intensity sweetener, along with sucrose, on the taste system of the offspring of mice supplemented at a level commensurate with ADIs while pregnant. The hypothesis was that feeding a dam intensely sweet solutions would produce offspring with enhanced response to sweet taste, when compared to offspring of dams given only water. Females were mated following a 4-week period in which one group was given a measured ration of sucrose or sucralose in addition to chow and water, with the control group given chow and water only. Sucrose and sucralose solutions were removed two weeks after parturition to prevent direct consumption by the offspring. The offspring at 8weeks of age for both the sucrose and sucralose supplementation showed no change in their taste response to sucrose or sucralose. No effect of maternal sweet supplementation was detected at the taste bud level, with fungiform taste bud density and taste bud gene expression remaining unchanged. Overall, this study suggests that sucrose and sucralose consumption at human-relevant levels during pregnancy and lactation do not produce any long-term changes to the offspring's peripheral taste system.

Interactions of Lemon, Sucrose and Citric Acid in Enhancing Citrus, Sweet and Sour Flavors

Flavorants such as lemon extract that activate olfactory receptors may also evoke or enhance flavor qualities such as sour and sweet that are typically considered gustatory. Similarly, flavorants such as sucrose and citric acid that activate gustatory receptors may enhance flavors such as citrus that are typically considered olfactory. Here, we ask how lemon extract, sucrose, and citric acid, presented separately and together, affect sweet, sour, and citrus flavors. We accomplished this by testing, in the same 12 subjects, lemon extract and sucrose (Experiment 1), lemon extract and citric acid (Experiment 2), and lemon extract, sucrose, and citric acid (Experiment 3). Results showed that both lemon extract and citric acid increased the ratings of citrus and sour intensity. Lemon extract did not affect sweet, but citric acid did, mainly in Experiment 3. Sucrose systematically increased only sweet intensity and modulated the effect of lemon extract on sour. The most robust multiquality effect was the enhancement of sour by lemon extract. These outcomes suggest, first, a role played by experience with the statistical associations of gustatory and olfactory flavorants and, second, that lemon flavor is complex, having citrus and sour qualities that may not be fully separable in perception.

Preventive dentistry 8. Diet and caries

The call to consume less sugar in order to improve the general health is becoming increasingly loud. The question is in what way consuming less sugar could also contribute to a lower risk of caries. This can be achieved by limiting the frequency of consuming sugary snacks. For oral health reasons, people in the Netherlands are advised not to consume things containing sugar more than four times between meals. Another way to make the diet less cariogenic is to substitute sugar in foods by non-caloric intense sweeteners, caloric sugar alcohols or 'new carbohydrates'. Non-caloric intense sweeteners and caloric sweeteners have been proven to be non-cariogenic. New carbohydrates still have to be individually tested.

The effect of sucralose on flavor sweetness in electronic cigarettes varies between delivery devices.

The appeal of sweet electronic cigarette flavors makes it important to identify the chemical compounds that contribute to their sweetness. While volatile chemicals that produce sweet aromas have been identified in e-liquids, there are no published reports of sugars or artificial sweeteners in commercial e-liquids. However, the sweetener sucralose is marketed as an e-liquid additive to commercial flavors. The primary aims of the study were to determine if sucralose is delivered in sufficient concentration in the inhaled aerosol to enhance flavor sweetness, and whether the amount delivered depends on the e-liquid delivery system. Thirty-two adult smokers rated flavor intensity, sweetness, harshness and liking/disliking for 4 commercial flavors with and without sucralose (1%) using 2 e-cigarette delivery systems (cartridge and tank). Participants alternately vaped normally or with the nose pinched closed to block perception of volatile flavor components via olfaction. LC/MS was used to measure the concentration of sucralose in the e-liquid aerosols using a device that mimicked vaping. Sweetness and flavor intensity were perceived much more strongly when olfaction was permitted. The contribution of sucralose to sweetness was significant only for the cartridge system, and the chemical analysis showed that the concentration of sucralose in the aerosol was higher when the cartridge was used. Together these findings indicate that future regulation of sweet flavor additives should focus first on the volatile constituents of e-liquids with the recognition that artificial sweeteners may also contribute to flavor sweetness depending upon e-cigarette design.

Preference and perception of fat in salty and sweet foods

IntroductionHigher liking for fat is a risk factor for obesity. Fat in food is often combined with a sweet or salty taste. This study aims to investigate the role of fat on pleasantness and perception in both a salty and a sweet liquid food product. MethodsIn a complete factorial design, 47 participants (23 males) tasted creamy tomato soup and custard in four fat concentrations (0, 7.5, 15, 30%), combined with four salt concentrations (0.04, 0.35, 0.7, 1.5%) in soup, and four sugar concentrations (0.56, 4.5, 9, 18%) in custard. Participants rated pleasantness, saltiness intensity, sweetness intensity and fattiness intensity. The preferred fat concentrations were determined by hedonic ranking. ResultsFat and salt separately affected pleasantness in soup (P < .01). Fat, sugar and their interaction affected pleasantness in custard (P < .001). Sugar and salt were a stronger influencer of pleasantness than fat. Preference for fat in soup was variable, whereas the highest concentration of 30% fat was preferred in custard (P < .001). Ratings of fattiness intensity were more responsive to fat concentrations in soup than in custard (P-interaction fat × food base <.001). ConclusionSalt and sugar are stronger influencers on food liking than fat. Across foods, there is no consistent effect of fat on perception or on liking, therefore the attractiveness of fat in foods cannot be generalised. The attraction to high fat levels in custard, while hardly perceiving differences in fat concentrations, remains unclear and needs further investigation.

Effect of nutrient omission and pH on the biomass and concentration and content of steviol glycosides in stevia (Stevia rebaudiana (Bertoni) Bertoni) under hydroponic conditions

Steviol glycosides (SGs), have recently been approved in western countries as sources of intense natural sweeteners. SGs are found in Stevia rebaudiana, mainly in the leaves, and industry prefers rebaudioside A (Reb-A) over other steviol glycosides for its superior flavour profile. Hence leaf biomass and concentration of SGs (and their product, SG content) are of primary agronomic interest. Experiments were conducted under controlled conditions in nutrient solution to assess the effects of nutrient deficiencies and pH on biomass production, and concentration and plant content of SGs. Total SG content was low in plants deficient in the macronutrients N, P, S, Mg or Ca because of reduced photosynthesis and because of the decreased leaf yield, even though lack of N resulted in greater concentration of stevioside in the leaves. Lack of N or P reduced the proportion of Reb-A to total SGs. Plants deficient in K had less yield than in the nutrient-complete control, but not significantly so and SG concentration in the leaves was similar to that of the control. Deficiency of the micronutrients Cu and Fe led to low SG yield, because of reduced SG concentration in leaves, and because of reduced leaf yield, respectively. Lack of other micronutrients did not influence SG content. Neutral to alkali conditions reduced plant growth and leaf yield, most likely due to deficit of P, but pH had no effect on SG concentration. Our results are indicative, but preliminary, and require confirmation in open field trials over several years.

College-Aged Males Experience Attenuated Sweet and Salty Taste with Modest Weight Gain.

Background: Human and animal studies report a blunted sense of taste in people who are overweight or obese, with heightened sensitivity also reported after weight loss. However, it is unknown if taste changes concurrently with weight gain.Objective: This study investigated the association of weight gain with changes in suprathreshold taste intensity perception in a free-living population of young adults.Methods: Taste response, anthropometric measures, and diet changes were assessed with a longitudinal study design in first-year college students 3 times throughout the academic year. At baseline, 93 participants (30 males, 63 females) were an average of 18 y old, with a body mass index (in kg/m2) of 21.9. Sweet, umami, salty, sour, and bitter taste intensities were evaluated at 3 concentrations by using the general Labeled Magnitude Scale. Ordinary least-squares regression models assessed the association of weight gain and within-person taste change, adjusting for sex, race, and diet changes.Results: Participants gained an average of 3.9% in weight, ranging from -5.7% to +13.8%. With each 1% increase in body weight, males perceived sweet and salty as less intense, with taste responses decreasing by 11.0% (95% CI: -18.9%, -2.3%; P = 0.015) and 7.5% (95% CI: -13.1%, -1.5%; P = 0.015) from baseline, respectively. Meanwhile, females did not experience this decrement, and even perceived a 6.5% increase (95% CI: 2.6%, 10.5%; P = 0.007) in sour taste with similar amounts of weight gain. Changes in the consumption of meat and other umami-rich foods also negatively correlated with umami taste response (-39.1%; 95% CI: -56.3%, -15.0%; P = 0.004).Conclusions: A modest weight gain is associated with concurrent taste changes in the first year of college, especially in males who experience a decrement in sweet and salty taste. This suggests that young-adult males may be susceptible to taste loss when gaining weight.

Is Sweet Taste Perception Associated with Sweet Food Liking and Intake?

A range of psychophysical taste measurements are used to characterize an individual’s sweet taste perception and to assess links between taste perception and dietary intake. The aims of this study were to investigate the relationship between four different psychophysical measurements of sweet taste perception, and to explore which measures of sweet taste perception relate to sweet food intake. Forty-four women aged 20–40 years were recruited for the study. Four measures of sweet taste perception (detection and recognition thresholds, and sweet taste intensity and hedonic liking of suprathreshold concentrations) were assessed using glucose as the tastant. Dietary measurements included a four-day weighed food record, a sweet food-food frequency questionnaire and a sweet beverage liking questionnaire. Glucose detection and recognition thresholds showed no correlation with suprathreshold taste measurements or any dietary intake measurement. Importantly, sweet taste intensity correlated negatively with total energy and carbohydrate (starch, total sugar, fructose, glucose) intakes, frequency of sweet food intake and sweet beverage liking. Furthermore, sweet hedonic liking correlated positively with total energy and carbohydrate (total sugar, fructose, glucose) intakes. The present study shows a clear link between sweet taste intensity and hedonic liking with sweet food liking, and total energy, carbohydrate and sugar intake.

Effects of light intensity and photoperiod on improving steviol glycosides content in Stevia rebaudiana (Bertoni) Bertoni while conserving light energy consumption

Stevia rebaudiana (Bertoni) Bertoni accumulates steviol glycosides (SGs) which are natural sweeteners. Leaf extracts have been widely used as a food additive because the strong sweetness intensity of SGs that is 300 times sweeter than sucrose. S. rebaudiana is a short-day (SD) perennial plant, and some studies claim that long-day (LD) treatment affects SGs accumulation. However, the optimal and detailed light regime required to increase total SGs content remains controversial. We analyzed the effect of various light intensities and day lengths to determine optimal light treatment for SGs accumulation with minimal energy consumption in growth chambers. Night-interruption (NI) treatments in conjunction with 8h photoperiod increased leaf biomass to amounts observed under LD conditions, and resulted in higher SGs content than that observed under 12h photoperiod while minimizing energy consumption. In addition, end-of-day far-red (EOD-FR) treatment for 15min at 50μmolm−2s−1 was associated with transcription upregulation of the SGs-related gene UGT85C2, higher SGs content, and similar leaf biomass compared to that observed under 16h photoperiod. These light treatments offer great potential for energy-efficient increases in S. rebaudiana total SGs content when plants are grown in a greenhouse or in the field with supplemental lights.

Sensory expectation, perception, and autonomic nervous system responses to package colours and product popularity

Consumers’ perception of, and behaviour towards, products are influenced by extrinsic cues, including packaging and social norms. However, the understanding of this process is unsatisfactorily captured by questionnaires. Autonomic nervous system (ANS) responses can be used to measure implicit consumer responses. The aim of this work was to assess how packaging cues and social norms influence product expectation, product perception, and ANS responses. Ninety-eight adults (age: 23.3±3.2years; BMI: 21.3±2.2kg/m2) first viewed four images of a yogurt package modified in hue (blue/red), brightness (high/low), and saturation (high/low) and two dummies alongside a fictitious product popularity score. After each image presentation, participants rated their expectations of the yogurt, tasted, and rated their perception of it. Expectations and the perception of liking, healthiness, sweetness, and flavour intensity were rated on 100-unit VAS scales. Heart rate (HR) and skin conductance response (SCR) to the image and tasting were measured. The darker, saturated red package elicited the lowest expectation of healthiness and the highest expectation of flavour intensity and sweetness. Red packages increased SCR while blue packages decreased them. During yogurt tasting, low product popularity was associated with a stronger decrease in SCR than a high popularity. Overall, the measured ANS responses were small. In conclusion, this study was the first to look at the effect of expectations elicited by a product’s packaging colour and popularity on explicit ratings and ANS responses. We found differences in SCR to package colour and product popularity, suggesting their importance in affecting consumer responses.

Discrepancy in socioeconomic status does not fully explain the variation in diet quality between consumers of different coffee types.

Habitual consumers of different coffee types may vary in socioeconomic status (SES), which is an important determinant of diet quality. Nonetheless, research on diet quality among coffee consumers was scarce. We aimed to compare the diet quality of coffee consumers with different preferences towards coffee type and additive usage. In this cross-sectional analysis, intake data of food, coffee, and additive usage from the adult respondents of the 2011-2012 Australian Health Survey were used. Participants were grouped according to the type of coffee (espresso and ground coffee, E&G; coffee made from coffee mixes and instant coffee, M&I; non-consumers, NC) and additives (milk, sugar, and intense sweetener) consumed. Adjusted food group intake was compared between consumption groups using general linear model. E&G drinkers had better SES than M&I and NC. After adjusting for covariates, the mean dairy intake of E&G drinkers was 22.2% higher than M&I drinkers (p<0.001) and 33.1% higher than NC (p<0.001). Mean discretionary food intake of E&G drinkers was 12.1% lower than M&I (p=0.003) and 12.3% lower than NC (p=0.001). In terms of additive usage, non-users of coffee additive had the lowest dairy food intake and the highest discretionary food intake. Coffee consumers' different preferences towards coffee type and additive usages reflected significant variations in their diet quality, even after adjustment of SES. Therefore, future epidemiological studies should consider separating coffee drinkers according to their habitual consumption of different types of coffee.

Effects of floral honey and pressed flax seeds on intensity of yogurt aroma, sweetness and sour taste of yogurts during storage

The aim of this study was to evaluate chosen sensory properties of yogurts without any additions of honey and pressed flax seeds (K) and with the different addition of floral honey (1, 3 and 5%) and with the same addition (0.5%) of pressed flax seeds (PA, PB and PC) during storage. These samples were analysed during 14 days of storage at cooling temperature (6 ±1 °C). Sensory properties - intensity of yogurt aroma, sweetness and sour taste were evaluated. Sensory evaluation was carried out in the 1st, 7th and 14th day following the yogurts production. The control samples had the most significant yogurt aroma this sample had also the highest sour taste and the lowest sweet taste throughout the storage. In all of analysed samples, the sourest taste was observed 14th day of storage. The sweet taste of yogurts with honey addition increased compared to control samples however the sweetest taste of samples with addition of honey was 1st day following the yogurt production. Optimum sweetness was determined with the samples of yogurts containing 5% of floral honey. Floral honey added into the yogurts has positive effect on their sensory properties. The pressed flax seeds have no effect on sensory properties of yogurts. The enrichment of yogurts with honey and pressed flax seeds is high recommended because they have a lot of beneficial nutritional properties and improve the sensory quality of the final product.

Participants with pharmacologically impaired taste function seek out more intense, higher calorie stimuli

ObjectiveResearch suggests a weaker sense of taste in people with obesity, with the assumption that a debilitated taste response increases the desire for more intensely tasting stimuli to compensate for decreased taste input. However, empirical testing of this supposition remains largely absent. MethodIn a randomized, repeated measures design, 51 healthy subjects were treated with varying concentrations of a tea containing Gymnema sylvestre (GS), to temporarily and selectively diminish sweet taste perception, or a control tea. Following treatment in the four testing sessions, taste intensity ratings for various sweet stimuli were captured on the generalized Labeled Magnitude Scale (gLMS), liking for real foods assessed on the hedonic gLMS, and optimal level of sweetness quantified via an ad-libitum mixing task. Data were analyzed with mixed models assessing both treatment condition and each subject's resultant sweet response with various taste-related outcomes, controlling for covariates. ResultsGS treatment diminished sweet intensity perception (p < 0.001), reduced liking for sweet foods (p < 0.001), and increased the desired sucrose content of these foods (p < 0.001). Regression modeling revealed a 1% reduction in sweet taste response was associated with a 0.40 g/L increase in optimal concentration of sucrose (p < 0.001). DiscussionOur results show that an attenuation in the perceived taste intensity of sweeteners correlates with shifted preference and altered hedonic response to select sweet foods. This suggests that those with a diminished sense of taste may desire more intense stimuli to attain a satisfactory level of reward, potentially influencing eating habits to compensate for a lower gustatory input.

Алгоритм использования сахарозаменителя сукралоза при разработке функциональных напитков

the article describes the requirements for functional products based on the substitutes and proves the effectiveness of the use of sucralose for the production of healthy drinks. Sucralose is a central component and its organoleptic properties should be used in modern functional foods. Sucralose is a relatively new intense sweetener and it can be used in a wide range of products. This article contains recipes of three beverages containing sucralose and shows their nutrients.

Challenges and opportunities in the use of low‐energy sugar replacers

Challenges and opportunities in the use of low‐energy sugar replacers

Validation of an HPLC-DAD/UV method for the quantification of cyclamate in tabletop sweeteners: risk of exceeding the acceptable daily intake

ABSTRACTCyclamate is widely used as intense sweetener in the European Union. The absence of a maximum limit for the use of cyclamate in tabletop sweeteners and the growing demand for this type of product highlights the importance of developing robust analytical methods for the determination of its content to understand if the consumption of tabletop sweeteners can have a negative impact on human health. The present work aimed at the optimisation and validation of an high-performance liquid chromatography (HPLC) analytical method for cyclamate determination in tabletop sweeteners based on the procedure of European Standard EN 12857. The validated method was then applied to the determination of this sweetener in different types of tabletop sweeteners (liquid, powder and tablets). Both standards and samples solutions were submitted to a derivatisation procedure which converted cyclamate to N,N-dichlorocyclohexylamine. The derivatised product was separated and quantified using a reversed-phase column, a mobile phase composed of water (20%) and methanol (80%), isocratic flow of 1 ml min–1, and detection by ultraviolet spectrophotometry at a wavelength of 314 nm. The analytical method was internally validated according to the following validation parameters: working range, linearity, limits of detection and quantification, sensitivity, precision (repeatability and intermediate precision), and uncertainty. This method proved to be specific and selective for the determination of this sweetener, showing repeatability, RSDr ≤ 3%, intermediate precision, RSDR ≤ 3.3%, and recovery rates from 92% to 108% for the different tabletop sweeteners. The method uncertainty was 9.4%. The concentration of cyclamate in the samples varied significantly, from 2.9% to 73.9%, which demonstrated that a possible excessive consumption of one of the analysed sweeteners can lead to exceeding the acceptable daily intake for cyclamate.

Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche

“Mollar de Elche” is the most popular Spanish pomegranate cultivar (intense sweetness and easy-to-chew arils); however, arils have pale pink colour and flat sensory profile. “Mollar the Elche” arils first underwent an osmotic dehydration pre-treatment (OD) with concentrated juices: (i) chokeberry, (ii) apple, and/or (iii) pomegranate cultivar “Wonderful”, to improve their antioxidant capacity, colour, and sensory profile complexity, and later the arils were dried by a combined method (convective pre-drying+vacuum microwave finish drying). The use of OD provided dried arils with characteristic sweetness, and improved colour and aromatic complexity. The recommended OD methods were those using (i) pomegranate, and (ii) pomegranate with chokeberry juices; they improved the total anthocyanin content (mean of 368mgkg−1), red colour (a∗ coordinate 15.6), and antioxidant capacity (e.g. ABTS mean of 5.7mmolTrolox100g−1). However, further research is still needed because freeze-dried arils had the highest anthocyanin content.

Salivary cariogenic bacteria counts are associated with obesity in student women at a Malaysian university.

The counts of cariogenic bacteria lactobacilli and mutans streptococci have been studied and correlated with sugar intake. This study was to investigate the association between salivary lactobacilli and mutans streptococci counts with sweet food eating behavior and sweet sensitivity among 120 Malaysian women (101 ethnic Chinese, 19 ethnic Indians), while taking into account anthropometric and menstruation variables. Demographics, anthropometric measurements and menstrual history were taken. Hedonic preference, intake frequency of a list of sweet foods, intensity perception and pleasantness ratings of sweet stimuli were assessed. Saliva was collected for lactobacilli and mutans streptococci culture. We found that centrally obese subjects (high waist circumference and waist-hip ratio) had significantly higher salivary lactobacilli and mutans streptococci counts (all p<0.05), while overweight and high total body fat subjects had significantly higher salivary mutans streptococci counts (p<0.001). The sweetness intensity perception of chocolate malt drinks was significantly lower in women who were in their pre-menstrual (post-ovulation) phase. However, menstruation variables (menstrual phases, regularity and pre-menstrual syndromes) did not play a role in determining compulsive eating, sweets/chocolate craving and salivary lactobacilli and mutans streptococci counts. Taken together, salivary lactobacilli and mutans streptococci counts of the Malaysian women are associated with central obesity, but not sweet food eating behaviour, sweet sensitivity and menstruation variables. Salivary microbiome analysis could be useful as a potential diagnostic indicator of diseases such as obesity.

New Sweet-Tasting Oleanane-Type Triterpenoid Saponins from "Tugancao" (Derris eriocarpa How).

With the aim to investigate the sweet-tasting compounds in Derris eriocarpa How (a substitute for licorice in "Zhuang" and "Dai" ethnopharmacy in Guangxi and Yunnan provinces of China) as well as to ascertain why the stem of D. eriocarpa can be used to substitute for licorice in the sweetness taste aspect, taste sensory-guided fractionation was conducted to isolate sweet constituents from the extract of D. eriocarpa. Four sweet-tasting triterpenoid saponins were obtained, including millettiasaponin A (1) and three new saponins named derrisaponins A-C (2-4). The sweetness potency was evaluated by a human sensory panel test. The sweetness intensities of compounds 1-4 were determined to be approximately 150, 80, 2, and 0.5 times relative to sucrose at the concentration of 1%, respectively, of which compounds 1 and 2, with a free carboxyl group at the C-30 position, showed more potent sweetness intensity. In addition, compounds 1 and 2 showed no acute toxic activity at doses of 250 and 400 mg/kg of body weight, respectively, assessed through caudal vein injection to ICR mice. The contents of the sweetest compounds in stems were analyzed quantitatively as 352.80 mg/kg for compound 1 and 1887.60 mg/kg for compound 2 performed by ultra-performance liquid chromatography-tandem mass spectrometry.

Utilization of Glycyrrhizin and Licorice Extract as Natural Sweetener in Some Food Products and Biological Impacts

Replacing sucrose with safe natural intense sweeteners has importance in health concerns as a way to produce healthy foods with low caloric value. The present study has been carried out to utilize glycyrrhizin and licorice extract (LE) from Glycyrrhiza glabra L as a substitute of sucrose for sweetening toffee and cake preparation. Sensory attributes of the produced products (toffee and cakes) were evaluated and its biological effects on the body weight, organ relative weight, hematological and biochemical parameters and enzyme activities were studied in vivo. The results indicated that toffee prepared from replacing sugar with glycyrrhizin at 50:50 ratio (750 mg/100 g) showed the highest sensory over all acceptability scores. Replacing 25% glucose syrup with licorice extract (1.37 g /100 g) gave the higher score of sweetness, flavour, overall acceptability and absence of bitterness comparable to those prepared using increase the level of licorice extract. Cakes sweetened with 250 mg glycyrrhizin as 50% sugar replacer had no significant effect on the organoleptic properties but reduced their caloric value. We investigated biological impacts of young male rats fed with low and high doses of glycyrrhizin or licorice extract for 60 days. The results showed glycyrrhizin treated group significantly (P< 0.05) decreased feed intake with insignificant reduction in body weights gain (%) and insignificant increases in feed efficiency ratio as compared to control group but licorice extract treated group showed insignificant increase in body weight gain and feed efficiency ratio compared with the control group. Treatment with glycyrrhizin or licorice extract caused significant reduction in triglycerides (TG), with insignificant increase in high-density lipoprotein (HDL) and decrease alanine transaminase (ALT), aspartate transaminase (AST), and acid phosphatase (ACP) values compared to control groups. Histopathological investigation of liver and kidney tissues of glycyrrhizin treated rats showed completely normal structure with regular arrangement of cell when compared with control group.