Polyphenols found in olive oil prevent infection
with the Helicobacter pylori bacteria, said
to be the cause of millions of cases of gastritis
and peptic ulcer disease each year, writes by
Stephen Daniells for www.foodnavigator-usa.com
.
Researchers working at the Spanish Institute
de la Grasa and the University Hospital of Valme
reports that, under their simulated in vitro
conditions, the polyphenol-rich extra virgin
olive oil exerted anti-bacterial effects against
eight strains of H. pylori, three of which were
said to be resistant to antibiotics.
“These results open the possibility
of considering extra virgin olive oil a chemoprotective
agent for peptic ulcer or gastric cancer, but
this bioactivity must be confirmed in vivo in
the future,” writes lead author Concepcion
Romero in the Journal of Agricultural and Food
Chemistry.
The researchers state that previous studies
have shown that green tea, cranberry juice and
certain other natural foods inhibit the growth
of H. pylori, the only bacteria that can live
in the acidic environment of the stomach.
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