How Licorice and Honey Help Improve Chronic Fatigue Syndrome

Greg Howard
20th July, 2024

How Licorice and Honey Help Improve Chronic Fatigue Syndrome

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Ningxia Medical University studied how honey processing affects licorice's chemical composition and biological activity
  • Honey-processed licorice (HPLP) has higher levels of certain sugars like mannose, rhamnose, and glucose compared to raw licorice (RLP)
  • HPLP significantly boosts immune function, improving levels of IL-2, IFN-γ, and IgA, and enhances natural killer cell activity, which helps fight tumors and infections
Licorice, specifically the root and rhizome of Glycyrrhiza uralensis Fisch., has been a cornerstone in traditional Chinese medicine (TCM) for centuries. Known for its ability to reduce toxicity and enhance the efficacy of other herbs, licorice is often included in various formulations[2]. Recent research conducted by Ningxia Medical University has focused on understanding the changes in chemical composition and biological activity of licorice polysaccharides after honey processing[1]. In traditional preparations, licorice is often processed in different ways, including frying with or without honey. Previous studies have shown that honey-fried licorice has superior immunomodulatory, anti-inflammatory, and hepatoprotective effects compared to its unprocessed counterparts[3]. This new study delves deeper into the specific changes in polysaccharides, a type of carbohydrate that plays a crucial role in the biological activities of licorice. The researchers used high-performance gel permeation chromatography (HPGPC) to measure the weight-average molecular weight (Mw) of polysaccharides in raw licorice (RLP) and honey-processed licorice (HPLP). They found that the Mw distribution range for both types was almost identical, indicating that honey processing does not significantly alter the overall size of the polysaccharide molecules. However, the types of monosaccharides (the simplest form of carbohydrates) in both RLP and HPLP were consistent, with notable increases in mannose, rhamnose, glucuronic acid, galacturonic acid, and glucose in HPLP. To assess the biological impact, the study examined the effects of these polysaccharides on chronic fatigue syndrome (CFS). The results showed that high doses of HPLP significantly improved levels of IL-2, IFN-γ, and IgA, key indicators of immune function, compared to RLP. Multi-omics analysis revealed that both RLP and HPLP could modulate the immune system by influencing immunoglobulin levels, B-cell signaling pathways, and T cell differentiation. Interestingly, HPLP also enhanced natural killer cell-mediated cytotoxicity, a crucial function in the body's defense against tumors and virally infected cells. The findings align with earlier research that highlighted the improved biological activities of honey-processed licorice. A study comparing different preparation methods of fried licorice found that honey-fried licorice had superior immunomodulatory activity and hepatoprotective effects[3]. Another study identified specific chemical markers that change during honey processing, further supporting the enhanced efficacy of honey-fried licorice[4]. In summary, the study from Ningxia Medical University provides valuable insights into how honey processing affects the chemical composition and biological activities of licorice polysaccharides. By increasing certain monosaccharides and enhancing immune functions, honey-processed licorice demonstrates superior efficacy in treating conditions like chronic fatigue syndrome, thereby validating traditional TCM practices with modern scientific evidence.

MedicineHealthBiochem

References

Main Study

1) Effect of Licorice polysaccharides before and after honey-processing on improving chronic fatigue syndrome and its mechanism.

Published 17th July, 2024

https://doi.org/10.1016/j.ijbiomac.2024.133968

Related Studies

2) An "essential herbal medicine"-licorice: A review of phytochemicals and its effects in combination preparations.

https://doi.org/10.1016/j.jep.2019.112439

3) Chemical and pharmacological difference between honey-fried licorice and fried licorice.

https://doi.org/10.1016/j.jep.2022.115841

4) Comparison of chemical constituents among licorice, roasted licorice, and roasted licorice with honey.

https://doi.org/10.1007/s11418-017-1115-4


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