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.