Salih Barik A, Abasiyanik Fatih M
Fatih University, Faculty of Science, Department of Biology/Microbiology Unit, B.cekmece, Istanbul, Turkey.
Saudi Med J. 2003 Aug;24(8):842-5.
The in vitro antibacterial activity of garlic against Helicobacter pylori (H.pylori) is well documented and the potential for its use in vivo was suggested. Garlic intake, a traditional habit by the Taskopru population in Turkey for decades, was examined for its effect on the prevalence of H. pylori and compared with the non garlic consuming group.
Eighty-one garlic consuming asymptomatic subjects in Kastamonu province in Turkey (68 males, 13 females) of 23-82 years of age (average 46) were selected on a very restricted bases in regards to the garlic intake (raw or cooked, or both), amount, duration and other criteria. Control group (non-garlic consuming) of 81 asymptomatic subjects (66 males, 15 females) of 23-90 years of age (average 43) were enrolled for comparison with the garlic consuming group. Serum samples were collected from both groups during the period from September 2001 through to April 2002 and examined by the enzyme linked immunoassay test for anti H.pylori antibodies.
An overall H.pylori prevalence of 79% and 81% was detected in the garlic and non garlic consuming groups. A significantly lower average antibody titer was detected in the garlic consuming group than that of the control group and similarly in those who consumed mixture of raw plus cooked garlic as compared to those who consumed raw or cooked garlic alone.
Garlic intake for long durations (years) did not appear to have an effect on the prevalence of H.pylori infection. Garlic consuming subjects had a significantly lower average antibody titer than non garlic consuming groups, which might suggest an indirect inhibitory effect on the reproduction of H.pylori and possibly progression to more serious peptic ulcer diseases.
大蒜对幽门螺杆菌（H.pylori）的体外抗菌活性已有充分记载，并且有人提出了其体内应用的可能性。土耳其塔斯科普鲁地区居民数十年来一直有食用大蒜的传统习惯，本研究对食用大蒜对幽门螺杆菌感染率的影响进行了调查，并与不食用大蒜的人群进行了比较。
在土耳其卡斯塔莫努省，按照非常严格的标准，选取了81名食用大蒜的无症状受试者（68名男性，13名女性），年龄在23 - 82岁之间（平均46岁），这些标准涉及大蒜的摄入方式（生蒜或熟蒜，或两者皆食）、摄入量、食用时长及其他标准。选取81名无症状受试者（66名男性，15名女性）作为对照组（不食用大蒜），年龄在23 - 90岁之间（平均43岁），用于与食用大蒜组进行比较。在2001年9月至2002年4月期间，采集了两组受试者的血清样本，并通过酶联免疫吸附试验检测抗幽门螺杆菌抗体。
食用大蒜组和不食用大蒜组的幽门螺杆菌总体感染率分别为79%和81%。食用大蒜组的平均抗体滴度明显低于对照组，同样，食用生蒜加熟蒜混合蒜的人群的平均抗体滴度也低于仅食用生蒜或熟蒜的人群。
长期（数年）食用大蒜似乎对幽门螺杆菌感染率没有影响。食用大蒜的受试者平均抗体滴度明显低于不食用大蒜的组，这可能表明大蒜对幽门螺杆菌的繁殖有间接抑制作用，并可能对更严重的消化性溃疡疾病的进展产生影响。
