Food phytochemicals against Helicobacter pylori

Abstract

H. pylori is a widespread pathogen, being the main culprit behind gastric and peptic ulcers with possible implications in the development of gastric cancers. In vitro studies have shown that ellagic acid and derivatives present in significant amounts in fruits and leaves have moderate bactericidal effects on H. pylori, while resveratrol was noted to inhibit urease enzyme as high as 90% in different strains of H. pylori. Quercetin seems to inhibit pathogen’s VacA enzyme and kaempferol may prevent translocation of CagA, both phytochemicals being found in significant amounts in berries. In one clinical study, allicin was found to act synergically with standard antibiotic regimens. Although in vitro results seem promising, in vivo studies did not underline significant clinical benefits of phytochemicals compared to standard therapy. Therefore, further studies are needed to accurately estimate any clinical benefit of dietary phytochemicals in H. pylori infection.

Keywords

• helicobacter infection
• phytochemicals
• plant origin