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Bacteriostatic effect of dill, fennel, caraway and cinnamon extracts against Helicobacter pylori
Siavash Sadeghian a; Tirang R. Neyestani b; Mohammad Hassan Shirazi c; Parvaneh Ranjbarian a
a Department of Microbiology, Faculty of Medicine, Hamedan University of Medical Sciences, Hamedan, Iran
b Laboratory of Nutrition Research, National Institute of Nutrition and Food Technology Researches, Shaheed Beheshti University of Medical Sciences, Tehran, Iran
c Department of Pathobiology, School of Public Health and Institute of Public Health Researches, Tehran University of Medical Sciences, Tehran, Iran
Abstract
Background. Helicobacter pylori is one of the most prevalent gastric pathogens, causing gastric dysfunction, ulceration and, eventually, cancer.
Antibiotic resistance, a rapidly growing problem, may interfere with the success of eradication therapy. The aim of this study was to evaluate the anti-H. pylori effect of crude extracts derived from dill, fennel, caraway and cinnamon, all of which are common dietary additives in Iran.
Design. In vitro bactericidal measures.
Methods. The sensitivity of H. pylori isolates from gastric fluids to herbal extracts was evaluated using two standard ex vivo techniques.
Results. The results showed that dill extract had the greatest antibacterial activity. Flow cytometric analysis of bacterial viability, however, demonstrated bacteriostatic properties of all test extracts.
Conclusion. The possible synergistic effects of different dietary combinations of these extracts may be a factor in the possible protection afforded by the traditional Iranian diet against H. pylori infection.
We concluded that these extracts might be useful as dietary supplements, at least, to complement and expedite current treatments.
DOI: 10.1080/13590840500535313
Journal of Nutritional & Environmental Medicine, Volume 15, Issue 2 & 3 June 2005 , pages 47 - 55
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