Licorice Root Associated With Intracranial Hemorrhagic Stroke and Cerebral Microbleeds
Document Type
Article
Publication Date
2019
Keywords
licorice root, intracranial hemorrhage, stroke, cerebral microbleeds, hypertension
Digital Object Identifier (DOI)
https://doi.org/10.1177/1941874418805332
Abstract
Chinese Licorice root “gan zao” (Glycyrrhiza uralensis) is an ancient, medicinal herb utilized in Traditional Chinese Medicine for its presumably antiulcer, anti-inflammatory, antiviral, antibacterial, and expectorant properties. One of the major biologically active components is glycyrrhizin, which when hydrolyzed to glycyrrhetinic acid in the human body, possesses significant hypertensive effects due to interaction with the enzyme 11-β-hydroxysteroid dehydrogenase-2.1 Glycyrrhizin and glycyrrhetinic acid also show antithrombotic properties, as orally active, direct inhibitors of blood coagulation factor Xa as well as of thrombin.2 To our knowledge, this is the first reported case of intracranial hemorrhagic stroke associated with Chinese Licorice Root, and first reported case of cerebral microbleeds (CMB) associated with it as well.
Was this content written or created while at USF?
Yes
Citation / Publisher Attribution
The Neurohospitalist, v. 9, issue 3, p. 169-171
Scholar Commons Citation
Shin, Hannah; Chung, Matthew; and Rose, David Z., "Licorice Root Associated With Intracranial Hemorrhagic Stroke and Cerebral Microbleeds" (2019). Neurology Faculty Publications. 91.
https://digitalcommons.usf.edu/neur_facpub/91
