بررسي آثار ضدباكتريايي عصاره هاي نعناع ، شيرين بيان ، پونه ، بابونه و آويشن بر هليكوباكتر پيلوري

Survey of Anti-bacterial Effects of Spearmint, Liquorice, Perrenial Weed, Mayweed and Thyme on Helicobacter Pylori

Helicobacter pylon is considered as an important factor in chronic gastritis, peptic and duodenal ulcer, also probably in Aden carcinoma of distal stomach. H. pylori infection can be led to chronic ulcers and ultimately to atrophy and stomach metaplasia. H. pylori shows an increasing resistance to the current antibiotics. For this reason the present research in which the anti bacterial effects of five food additive plants against eight strains of H. pylori were investigated. The plants spearmint, Liquorice, Perrenial weed, Mayweed and Thyme were selected to act against eight strains of H. Pylori. The effect of ethanol and water extracts on H. Pylori specimens isolated from the patients was studied, using the agar diffusion method. Considered water extracts for their antibacterial effects, spearmint had the most anti H. Pylori efficacy (mean of inhibitory growth zone diameter; 14mm). Liquorice, Perrenial weed, mayweed and thyme were respectively placed thereafter. Among ethanol extracts, spearmint with diameter mean of 10 mm showed the most efficient effect as compare with Liquorice, Perrenial weed and thyme. Water, ethanol extracts of spearment, liquorice had higher anti H. Pylori activity. Recognition of the effective fraction of this plant as an efficient anti H. Pyloriis further step to be investigated.