The principal constituent of Yashtimadhu and the component that gives Yashtimadhu its characteristically sweet taste, is called glycyrrhizin (also known as glycyrrhizic acid and glycyrrhizinic acid), a saponin glycoside that is 50 times as sweet as sucrose. Its flavonoid constituents include liquiritigenin and isoliquiritigenin. Glycyrrhizin is a gastroprotective and increases the rate of mucus secretion by the gastric mucosa. Glycyrrhizin is also responsible for the demulcent, expectorant and antitussive properties of Yashtimadhu and is beneficial in reducing inflammation in the body.

Anti-ulcer: Yashtimadhu is beneficial in treating acid peptic disease. Scientific studies have shown that its extract reduces gastric acid secretion and inhibits the formation of peptic ulcers. Yashtimadhu treats ulcers by accelerating mucin excretion by increasing the synthesis of glycoprotein at the gastric mucosa, prolonging the life of the epithelial cells and antipepsin activity. It is also beneficial in the management of aphthous ulcers or mouth sores.

Anti-arthritic: Yashtimadhu has been used in traditional systems of medicine to treat rheumatism and arthritis because of its anti-inflammatory activity.

Anti-allergic: The anti-allergic properties of Yashtimadhu have been attributed to the corticosteroid-like activity of glycyrrhizin and glycyrrhetic acid, also known as enoxolone.

Note: Since Himalaya’s Pure Herbs are in capsule form, some children below 14 years may find it difficult to swallow them. For this reason, Pure Herbs are recommended for children ages 14 and above.

The information on this page is not intended to be a substitute for professional medical advice. Do not use this information to diagnose or treat your problem without consulting your doctor.