A Pilot Study to Determine the Effectiveness of Garlic Oil Capsules in the Treatment of Dyspeptic Patients with <i>Helicobacter pylori</i>

McNulty, C.; Wilson, Melanie P.; Havinga, Wouter; Johnston, B J; O’Gara, Elizabeth A.; Maslin, David J.

doi:10.1046/j.1523-5378.2001.00036.x

Cited by 40 publications

(26 citation statements)

References 36 publications

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“…Many of the essential oils with positive bactericidal activity were effective not only against the P1 strain, but other H. pylori strains as well, including a strain resistant to the two drugs which are part of current anti-H. pylori therapies (39). Garlic has been associated with low rates of peptic ulceration and reduced risk for gastric cancer in epidemiologic studies, yet when garlic oil capsules were given to patients with dyspepsia related to H. pylori in a pilot test, the garlic oil at the dose selected based on in vitro studies (4 mg garlic oil capsule with a meal four times per day for 14 days) did not eradicate or suppress H. pylori (47). Consequently, questions remain regarding the importance of dose-response relationships and the degree of bacterial overgrowth.…”

Section: Health Effectsmentioning

confidence: 99%

The role of herbs and spices in cancer prevention

Kaefer

Milner

2008

The Journal of Nutritional Biochemistry

406

254

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Historically herbs and spices have enjoyed a rich tradition of use for their flavor-enhancement characteristics and for their medicinal properties. The rising prevalence of chronic diseases worldwide and the corresponding rise in health care costs is propelling interest among researchers and the public for these food related items for multiple health benefits, including a reduction in cancer risk and modification of tumor behavior. A growing body of epidemiological and preclinical evidence points to culinary herbs and spices as minor dietary constituents with multiple anticancer characteristics. This review focuses on the anti-microbial, antioxidant, and anti-tumorigenic properties of herbs and spices, their ability to influence carcinogen bioactivation, and likely anticancer contributions. While culinary herbs and spices present intriguing possibilities for health promotion, more complete information is needed about the actual exposures to dietary components that are needed to bring about a response and the molecular target(s) for specific herbs and spices. Only after this information is obtained will it be possible to define appropriate intervention strategies to achieve maximum benefits from herbs and spices without eliciting ill-consequences.

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Section: Health Effectsmentioning

confidence: 99%

The role of herbs and spices in cancer prevention

Kaefer

Milner

2008

The Journal of Nutritional Biochemistry

406

254

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“…However, in vivo studies with garlic (19), jalapeño peppers (20), cinnamon extract (21), broccoli (22), and cranberry juice (23) failed to eradicate H. pylori infection in spite of the wellreported antibacterial data obtained from in vitro experiments. With this concern in mind, researchers have recommended the consumption of these natural foods as chemopreventive agents (6) or in combination with antibiotics to eradicate the bacterial infection (24).…”

Section: Introductionmentioning

confidence: 99%

In Vitro Activity of Olive Oil Polyphenols against Helicobacter pylori

Romero

Medina

Vargas

et al. 2007

J. Agric. Food Chem.

168

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Helicobacter pylori is linked to a majority of peptic ulcers and to some types of gastric cancer, and resistance of the microorganism to antibiotic treatment is now found worldwide. Virgin olive oil is an unrefined vegetable oil that contains a significant amount of phenolic compounds. Under simulated conditions, we have demonstrated that these substances can diffuse from the oil into the gastric juice and be stable for hours in this acidic environment. In vitro, they exerted a strong bactericidal activity against eight strains of H. pylori, three of them resistant to some antibiotics. Among the phenolic compounds, the dialdehydic form of decarboxymethyl ligstroside aglycon showed the strongest bactericidal effect at a concentration as low as 1.3 μg/mL. Although the experimental conditions are different from other reported works, this bactericidal concentration is much lower than those found for phenolic compounds from tea, wine, and plant extracts. These results open the possibility of considering virgin olive oil a chemopreventive agent for peptic ulcer or gastric cancer, but this bioactivity should be confirmed in vivo in the future. Keywords: Olive oil; phenolic compounds; simulated digestion, Helicobacter pylori; antimicrobial

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“…Several studies have been performed to select natural products with anti-Helicobacter activities (for a review, see reference 1). However, only a few articles have described the effects of specific essential oils on H. pylori growth and viability (4,5,10,12).…”

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confidence: 99%

Essential Oils as Components of a Diet-Based Approach to Management of Helicobacter Infection

Bergonzelli

Donnicola

Porta

et al. 2003

Antimicrob Agents Chemother

102

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An increased density of Helicobacter pylori in the gastric mucosa can be associated with more severe gastritis and an increased incidence of peptic ulcers. Therefore, people with asymptomatic gastritis would certainly benefit from a nutritional approach to help them manage the infection and therefore decrease the risk of development of associated pathologies. We analyzed the activities of 60 essential oils against H. pylori P1 and identified 30 oils that affected growth, with in vitro inhibition zones ranging between 0.7 and 6.3 cm in diameter. We further analyzed the effects of 16 oils with different activities on H. pylori P1 viability. Fifteen showed strong bactericidal activities, with minimal bactericidal concentrations after 24 h ranging from 0.02 to 0.1 g/liter at pH 7.4. Even though slight variations in activities were observed, the essential oils that displayed the strongest bactericidal potentials against H. pylori P1 were also active against other Helicobacter strains tested. Among the pure constituents of different essential oils tested, carvacrol, isoeugenol, nerol, citral, and sabinene exhibited the strongest anti-H. pylori activities. Although oral treatment of H. pylori SS1-infected mice with carrot seed oil did not result in significant decreases in the bacterial loads in the treated animals compared to those in the control animals, in all experiments performed, the infection was cleared in 20 to 30% of carrot seed oil-treated animals. Our results indicate that essential oils are unlikely to be efficient anti-Helicobacter agents in vivo. However, their effects may not be irrelevant if one plans to use them as food additives to complement present therapies.

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A Pilot Study to Determine the Effectiveness of Garlic Oil Capsules in the Treatment of Dyspeptic Patients with Helicobacter pylori

Cited by 40 publications

References 36 publications

The role of herbs and spices in cancer prevention

The role of herbs and spices in cancer prevention

In Vitro Activity of Olive Oil Polyphenols against Helicobacter pylori

Essential Oils as Components of a Diet-Based Approach to Management of Helicobacter Infection

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