Cinnamon extracts’ inhibitory effect on Helicobacter pylori

Ethanol and methylene chloride extracts of cinnamon were compared for their effect on Helicobacter pylori growth and urease activity. Methylene chloride extract was found to inhibit growth of H. pylori, while ethanol extract counteracted its urease activity. Cinnamon extract (from methylene chloride...

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Veröffentlicht in:	Journal of ethnopharmacology 1999-11, Vol.67 (3), p.269-277
Hauptverfasser:	Tabak, Mina, Armon, Robert, Neeman, Ishak
Format:	Artikel
Sprache:	eng
Schlagworte:	Anti-Bacterial Agents - pharmacology antibacterial properties Biological and medical sciences Cinnamomum aromaticum Cinnamomum zeylanicum Cinnamon extracts General pharmacology Growth Helicobacter pylori Helicobacter pylori - drug effects Helicobacter pylori - growth & development Medical sciences Microbial Sensitivity Tests Pharmacognosy. Homeopathy. Health food Pharmacology. Drug treatments plant extracts Plant Extracts - pharmacology Urease
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Beschreibung
Zusammenfassung:	Ethanol and methylene chloride extracts of cinnamon were compared for their effect on Helicobacter pylori growth and urease activity. Methylene chloride extract was found to inhibit growth of H. pylori, while ethanol extract counteracted its urease activity. Cinnamon extract (from methylene chloride) inhibited H. pylori at concentration range of common antibiotics. Complete inhibition in vitro was achieved by 50 μg/ml in solid medium (egg yolk emulsion agar) and by 15 μg/ml in liquid medium (supplemented brain heart infusion broth). The cinnamon extracts were more inhibitory on free urease than on whole cell urease.
ISSN:	0378-8741 1872-7573
DOI:	10.1016/S0378-8741(99)00054-9