paraboxa wrote:
At physiological concentrations the aldo receptor is protected by an enzyme that binds cortisol. At high cortisol concentrations this enzyme is saturated and cortisol can bind to the aldo receptor.
Liquorice competatively binds this enzyme thereby allowing cortisol (even at physioogical concs) to bind to the aldo receptor. This is clearly bad for hypertension since the liquorice contains salt AND activation of the receptor leads to salt retention.
Why doesn't aldo bind the protecting enzyme given its similar structure to cortisol? Because at physiological pH it exists in the hemiacetal formation.