glycyrrhiza

See also: Glycyrrhiza

English[edit]

From New Latin, from Ancient Greek γλυκύρριζα (glukúrrhiza, “sweet root, licorice”). Doublet of licorice.

glycyrrhiza (plural glycyrrhizas)

Any legume (such as liquorice) of the genus Glycyrrhiza.
- 2015 July 8, “Pharmacokinetics of Active Components of Yokukansan, a Traditional Japanese Herbal Medicine after a Single Oral Administration to Healthy Japanese Volunteers: A Cross-Over, Randomized Study”, in PLOS ONE‎^[1], →DOI:
  As various foods and sweeteners are known to contain glycyrrhiza, which contains GL, a glycoside of GA, we regulated the meals of subjects during this study.

glycyrrhīza f (genitive glycyrrhīzae); first declension

before 79 C.E., Pliny the Elder, edited by Julius Sillig, C. Plini Secundi Naturalis historiae libri xxxvii, volume 2, Hamburg, published 1852, lib. xi, cap. liv, sect. 119, page 328:
Quaedam rursus exiguo gustu famem ac sitim sedant conservantque viris, ut butyrum, hippace, glycyrriza; […]
(please add an English translation of this quotation)
(The footnote lists the codex variants of glycyrrhixa, glyciriza, clicirixa, and glycyrrhizon.)
before 79 C.E., Pliny the Elder, edited by Julius Sillig, C. Plini Secundi Naturalis historiae libri xxxvii, volume 3, Hamburg, published 1853, lib. xxii, cap. ix, sect. 11, page 425:
Alii eryngen falso eandem putavere esse et glycyrrizam, quare subiungi eam protinus refert.
(please add an English translation of this quotation)
(The footnote lists the codex variant of glyzyrrizam.)

⇒ Late Latin: liquiritia
- Catalan: regalèssia
- Old French: licoresse (see there for further descendants)
- → Italian: liquirizia
- Sicilian: rigulizzia
→ Translingual: Glycyrrhiza