{"ymdb_id":"YMDB01703","created_at":"2011-08-31T03:37:54.000Z","updated_at":"2016-09-08T18:37:01.000Z","name":"Glycyrrhyzin","cas":null,"state":null,"melting_point":null,"description":"Glycyrrhyzin is a compound responsible for liquorice like aromas in sweet white wines.","experimental_water_solubility":null,"experimental_logp_hydrophobicity":null,"location":null,"synthesis_reference":null,"chebi_id":null,"hmdb_id":null,"kegg_id":null,"pubchem_id":"14982","cs_id":"23089588","foodb_id":null,"wikipedia_link":null,"biocyc_id":null,"iupac":"(2S,3S,4S,5R,6S)-6-{[(3S,4aR,6aR,6bS,8aS,11S,12aR,14aR,14bS)-11-carboxy-4,4,6a,6b,8a,11,14b-heptamethyl-14-oxo-1,2,3,4,4a,5,6,6a,6b,7,8,8a,9,10,11,12,12a,14,14a,14b-icosahydropicen-3-yl]oxy}-5-{[(2R,3R,4S,5S,6S)-6-carboxy-3,4,5-trihydroxyoxan-2-yl]oxy}-3,4-dihydroxyoxane-2-carboxylic acid","traditional_iupac":"glycyrrhizin","logp":"3.1302058209999997","pka":"3.5738490011649704","alogps_solubility":"5.45e-02 g/l","alogps_logp":"2.78","alogps_logs":"-4.18","acceptor_count":"16","donor_count":"8","rotatable_bond_count":"7","polar_surface_area":"267.03999999999996","refractivity":"198.82990000000012","polarizability":"86.35048797222835","formal_charge":"0","physiological_charge":"-3","pka_strongest_basic":"-3.731980846359378","pka_strongest_acidic":"2.961005004154196","bioavailability":"0","number_of_rings":"7","rule_of_five":"0","ghose_filter":"0","veber_rule":"0","mddr_like_rule":"1","synonyms":["Acid, glycyrrhizic","Acid, glycyrrhizinic","Diammonium glycyrrhizinate","Dipotassium glycyrrhizinate","e958","Glycyrrhetinate","Glycyrrhetinic acid","Glycyrrhizate","Glycyrrhizate, zinc","Glycyrrhizin","Glycyrrhizinate","Glycyrrhizinate, diammonium","Glycyrrhizinate, dipotassium","Glycyrrhizinic acid","Zinc glycyrrhizate"],"pathways":[],"growth_conditions":[],"references":[],"proteins":[]}