Helicobacter Pylori - In Vitro Susceptibility to Garlic (Allium Sativum) Extract
 
   

Helicobacter Pylori - In Vitro Susceptibility
to Garlic (Allium Sativum) Extract

This section is compiled by Frank M. Painter, D.C.
Send all comments or additions to:
   Frankp@chiro.org
 
   

FROM: Nutrition and Cancer 1997;   27 (2):   118-121


In an in vitro model, an aqueous extract of garlic cloves was standardized for its thiosulfinate concentration and tested for its antimicrobial activity on Helicobacter pylori. The minimum inhibitory concentration of garlic was 40 g thiosulfinate per ml when it was tested on a chocolate agar plate with Helicobacter pylori. This is the first report of Helicobacter pylori susceptibility to garlic extract of known thiosulfate concentration. This may be a new, low-cost intervention strategy with few side effects in populations at high risk for stomach cancer.


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