Reduction in Enamel Dissolution by Liquorice and Glycyrrhizinic Acid

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Abstract
Liquorice extracts and confections reduced enamel dissolution in acidic buffers and saliva/ glucose incubations by a direct effect on solubility, and by inhibiting the fall in pH on incubation. These actions may be attributed to the solubility-reducing, glycolysis-inhibiting, and buffering properties of glycyrrhizinic acid, a constituent of liquorice.