Glycyrrhizic Acid Ammonium Salt

What is Glycyrrhizic Acid Ammonium Salt?

Glycyrrhizic acid ammonium salt is usually obtained by acidic ethanol extraction of crude glycyrrhizic acid, which has anti-inflammatory, anti-allergic as well as immunomodulatory effects, is about 200 times sweeter than sucrose, has a strong sweetness and is safe and non-toxic without obvious side effects, which can be widely used in the fields of pharmaceuticals, cosmetics and food.

Glycyrrhizic Acid Ammonium Salt Details

Chemical & Physical Properties

Benefits of Glycyrrhizic Acid Ammonium Salt

1. Antioxidant: The vitamin components contained in glycyrrhizic acid ammonium salt help to eliminate free radicals in the body, prevent oxidative damage to the skin caused by external factors such as ultraviolet rays, and delay skin aging.

2. Anti-allergic: As a common anti-allergic drug, it can inhibit the release of histamine and inhibit inflammatory responses, thereby relieving allergic symptoms such as redness, swelling, itching, etc.

3. Immunomodulation: It can enhance the body's nonspecific immunity, has the function of regulating immune function, and helps to improve the body's resistance.

4. Whitening: It can inhibit the activity of melanin, thus achieving the effect of whitening and removing spots.

5. Moisturizing: It can enhance the skin barrier function and reduce water loss in the body, thereby helping the skin maintain moisture balance and keep it hydrated.

Applications of Glycyrrhizic Acid Ammonium Salt

1. Pharmaceutical industry: Glycyrrhizic acid ammonium salt is widely used in the pharmaceutical industry, mainly for the treatment of chronic persistent hepatitis, liver poisoning, early liver cirrhosis and other diseases. In addition, it can also be used as a cough and expectorant.

2. Cosmetic industry: It is also used in the cosmetics industry due to its moisturizing, antioxidant, anti-inflammatory, anti-allergic and antibacterial properties.

3. Food industry: It can be used as a food additive to increase the taste and sweetness of food.

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