Evaluation of licorice (Glycyrrhiza glabra L.) as a novel microgreen from the anti-inflammatory potential of polyphenols

Literature on microgreens, an emerging new functional food crop, remains limited. Further study microgreens as a promising dietary component for potential use in diet-based disease prevention is, therefore, essential. Given that the anti-inflammatory and anti-oxidant properties of mature licorice root material are well-documented, objective present, preliminary was to present (Glycyrrhiza glabra L.) novel, edible fresh-food microgreen candidate. The effect leaf, stem polyphenol extracts 20-day old seedlings cell proliferation viability Caco-2 cells (simulating intestinal epithelium), after pro-inflammatory induction lipopolysaccharide (LPS), examined then compared polyphenol, flavonoid anti-radical activities respective tissue extracts. Root contained two-fold less (including flavonoid) content leaf extracts, but with five-fold lower scavenging activity. Only provided protection terms preserving LPS-treated cells. Some also afforded by stems, young offered no protection. Results point differing composition polyphenols between suggesting protective efficacy (and some degree, extracts) resides inhibiting cascade resultant cytotoxic effects opposed direct Potential is promising, will necessitate further study.