EC Nutrition

Helicobacter pylori is the most widespread chronic bacterial agent in humans, and is well recognized for its association with peptic ulcer disease and gastric cancer with both representing major global health and socioeconomic issues. Garlic (Allium sativum L.) has an important dietary and medicinal role for centuries. It is mostly used as a compulsory condiment in most of the south Asian cuisines. The research focused on two varieties of garlic extract to carry out in vitro study for its antibacterial activity against Helicobacter pylori. Along with this, the study also focused on the antimicrobial activities of garlic among different pathogens. The study was carried out among 30 samples of Nepalese variety and 30 samples of Chinese variety of garlic. Among Nepalese and Chinese varieties, Nepalese variety showed higher zone of inhibition as compared to Chinese variety of garlic. The maximum zone of inhibition of Nepalese variety of garlic was found to be 16 mm and minimum zone of inhibition was 4 mm. While the zone of inhibition by Chinese variety of garlic ranges from 4 mm to 11 mm. So, it was obvious that in respect to antibacterial property of garlic, Nepalese variety of garlic than Chinese variety seems to be more susceptible to Helicobacter pylori. Along with antibacterial effect against H. pylori, other pathogens were also tested against garlic extract. Among four pathogens, viz, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella typhimurium, L. monocytogenes were also slightly inhibited by garlic extract. So, this study has also opened the door to study antibacterial activity of garlic with L. monocytogenes along with H. pylori. Thus, the traditional use of garlic in treating gastritis caused by H. pylori appears to be justified.

 Keywords: Garlic (Allium sativum L.); Gastritis; Helicobacter pylori Infection

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