Cinnamon extracts’ inhibitory effect on Helicobacter pylori

Tabak, Mina; Armon, Robert; Néeman, I.

doi:10.1016/s0378-8741(99)00054-9

Cited by 125 publications

(82 citation statements)

References 33 publications

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“…It has been reported that cinnamon extract (100 µg) can inhibit H. pylori better than the commercial antibiotics ampicillin (10 µg), tetracydine (30 µg), erythromycin (15 µg), nalidixic acid (30 µg), and cotrimoxazole (50 µg), as well as thyme extract (200 µg). [44] Moreover, cinnamon essential oil has the ability to prevent cervical cancer, since it can reduce the migration of cancer cells in the cervix. This inhibition was mainly due to polyphenols and cinnamaldehyde.…”

Section: Antitumor and Anticancermentioning

confidence: 99%

“…[65] As discussed in the previous section, cinnamon can also reduce the risk of chronic gastritis by inhibiting H. pylori growth. [44] Application of cinnamon in food Antimicrobial activity Recent studies have shown that cinnamon can prevent microorganism-induced food spoilage. [66] Anti-bacterial activity, particularly against Bacillus subtilis, Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa, as well as antifungal activity, mainly against Aspergillus (A. niger, A. flavus, A. ochraceus, and A. terreus), Fusarium (F. graminearum and F. moniliforme), and Penicillium (P. citrinum and P. viridicatum), have been demonstrated.…”

Section: Anti-hypertriglyceridemiamentioning

confidence: 99%

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Cinnamon and its derivatives as potential ingredient in functional food—A review

Muhammad

Dewettinck

2017

International Journal of Food Properties

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Cinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia agent, mainly due to its phytochemical constituents such as phenolic and volatile compounds. The phytochemicals in cinnamon can be extracted from different parts of plant by distillation and by solvent extraction. The use of cinnamon in food and its ability to prevent oxidation and inhibit microbial growth are covered in this review. Its bioaccessibility, safety, and consumer acceptance are comprehensively discussed. This review also clearly shows a route to the use of cinnamon as an ingredient in functional foods. ARTICLE HISTORY

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Section: Antitumor and Anticancermentioning

confidence: 99%

Section: Anti-hypertriglyceridemiamentioning

confidence: 99%

Cinnamon and its derivatives as potential ingredient in functional food—A review

Muhammad

Dewettinck

2017

International Journal of Food Properties

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“…The resuspended cells were centrifuged at 9,000 × g for 5 min at 4 °C. The supernatant was used for the urease inhibition assay (Tabak et al, 1999). The protein content of the enzyme solution was measured using the Bradford method (Bradford, 1976).…”

Section: Culturing Of Microorganisms Helicobacter Pylorimentioning

confidence: 99%

“…Previous studies have attempted to develop a novel antimicrobial agent capable of preventing and/or treating H. pylori. Until now, most studies have mainly focused on terrestrial plants (Boyanova and Neshev, 1999;Tabak et al, 1999;Takabayashi et al, 2004;Robles-Zepeda, et al, 2011).…”

Section: Discusssionmentioning

confidence: 99%

Inhibition of growth and urease activity of Helicobacter pylori by Korean edible seaweed extracts

et al. 2013

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Abstract:Of 27 Korean seaweed species screened for potential anti-H. pylori activity, seven (25.9%) showed strong inhibitory activity based on the agar diffusion method. The strongest activity was observed for ethanol extracts from Ishige okamurae. At 1 mg/disk, the inhibition zone of I. okamurae extract was 9.0 mm, and the minimum inhibitory concentration was 12 μg/ml based on the broth microdilution assay. Based on the free urease assay system, the 80% methanol extracts from I. okamurae had 75.4% inhibition at 0.1 mg/ml. To identify the primary active compounds, I. okamurae powders were successively fractionated according to polarity into fi ve classes of constituents including saccharides, lipids, phenolics, alkaloids, and nitrogen compounds. The I. okamurae phenolic compounds had signifi cant antimicrobial activity (12 μg/ml minimum inhibitory concentration), while the nitrogen compound extract signifi cantly inhibited H. pylori urease activity (80.84% at 1 mg/ml). We evaluated the I. okamurae ethanol and 80% methanol extract for acute toxicity in BALB/c mice. Over the 2-week observation period, no death occurred in any mouse administered a dose of 5 g/kg body weight. These results suggest that I. okamurae extract can be used to develop therapeutic agents for chronic gastritis and peptic ulceration.

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“…It has been suggested that thyme is more effective than cinnamon since it inhibits the urease activity of H. pylori [14]. In addition, wild thyme is among the herbs which have been studied for anti H. pylori effects, particularly because of its easily produced aqueous extract, and its effects have been reported to be potentially more significant than those of cinnamon [15,16].…”

Section: Introductionmentioning

confidence: 99%

Study of antibacterial activity of selected Iranian plant extracts on Helicobacter pylori

Abachi¹

2013

IOSR-JDMS

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Cinnamon extracts’ inhibitory effect on Helicobacter pylori

Cited by 125 publications

References 33 publications

Cinnamon and its derivatives as potential ingredient in functional food—A review

Cinnamon and its derivatives as potential ingredient in functional food—A review

Inhibition of growth and urease activity of Helicobacter pylori by Korean edible seaweed extracts

Study of antibacterial activity of selected Iranian plant extracts on Helicobacter pylori

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