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Phytother Res. 2012 Nov;26(11):1620-5. doi: 10.1002/ptr.4618. Epub 2012 Feb 23.

Using food to reduce H. pylori-associated inflammation.

Author information

1
Department of Surgery, University of Otago Christchurch, Christchurch, New Zealand. jacqui.keenan@otago.ac.nz

Abstract

Inflammation is widely recognized as a risk factor for gastric H. pylori-associated disease and disruption of this process provides a potential target for intervention. Using an in vitro system, broccoli sprouts, manuka honey and omega-3 oil, singly and in combination, were screened for their ability to limit H. pylori-associated inflammation. Each food significantly attenuated the release of IL-8 by H. pylori-infected cells, although the magnitude of this effect was variable. Only broccoli sprouts (0.125 mg/mL, w/v) were able to inhibit IL-8 release in response to TNFα, suggesting it acted by a different mechanism to the other two foods. The combination of manuka honey (1.25%, v/v) with omega-3 oil (0.006%, v/v) failed further to reduce IL-8 levels below those observed with honey alone, but the same concentrations of omega-3 oil and manuka honey independently enhanced the antiinflammatory effect of the isothiocyanate-rich broccoli sprouts. The results suggest that in the future certain foods may find increased clinical use as a non-antimicrobial approach for reducing the inflammation that is a major risk factor for H. pylori-associated disease, notably gastric cancer.

PMID:
22359278
DOI:
10.1002/ptr.4618
[Indexed for MEDLINE]

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