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. 2025 Jul 15;8(8):2536-2547.
doi: 10.1021/acsptsci.5c00120. eCollection 2025 Aug 8.

Body Recomposition Effects of Long-Term Glycyrrhizin Consumption in Nonobese Individuals: From the Clinic to the Bench

Yang-Ching Chen  1   2   3   4   5 , Yu-Cih Huang  3 , Yu-Jie Cheng  3 , Jessika Woo Kar Man  3 , Rong-Hong Hsieh  3 , Shih-Yuan Hsu  2 , Yue-Hwa Chen  3   6   7
Affiliations

Body Recomposition Effects of Long-Term Glycyrrhizin Consumption in Nonobese Individuals: From the Clinic to the Bench

Yang-Ching Chen et al. ACS Pharmacol Transl Sci. .

Abstract

Non-nutritive sweeteners are used for obesity management, but their benefits and risks are unclear. Artificial sweeteners may harm cardiovascular health, while natural sweeteners like glycyrrhizin offer potential benefits. This study examined long-term glycyrrhizin consumption's effects on body composition in adolescents and mice, comparing obese and normal-weight individuals and exploring underlying mechanisms. Data from the Taiwan Pubertal Longitudinal Study (TPLS) (n = 1641) were analyzed, and experiments with C57BL/6 mice and 3T3-L1 preadipocytes were conducted. Higher glycyrrhizin consumption correlated with lower body fat and higher fat-free mass in adolescents, especially nonobese individuals. In mice, glycyrrhizin supplementation reduced adipose tissue weight and serum leptin and cholesterol levels and increased muscle weight and MyoG mRNA expression. Cell experiments showed that glycyrrhizin inhibited adipocyte differentiation and lipid accumulation in preadipocytes. The mechanism involved reduced expression of mRNAs such as C/EBPα, GLUT4, leptin, and adiponectin. Glycyrrhizin consumption may reduce adiposity and increase muscle mass in nonobese individuals by inhibiting adipocyte differentiation. These findings suggest that glycyrrhizin influences body composition by reducing fat mass and increasing muscle mass in nonobese individuals, warranting further clinical studies.

Keywords: body fat; fat-free mass; glycyrrhizin; muscle growth; preadipocyte differentiation.

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