Unidad de Aparato Digestivo y Unidad de Microbiología-CIBERehd, Hospital Universitario de Valme, Caretera de cádiz, s/n. 41014-Seville, Spain.
Helicobacter. 2012 Aug;17(4):305-11. doi: 10.1111/j.1523-5378.2012.00949.x. Epub 2012 Apr 17.
A recent study conducted by Medina et al. disclosed that virgin olive oil has a bactericidal effect in vitro against Helicobacter pylori because of its contents of certain phenolic compounds with dialdehydic structures. We carried out two clinical trials to evaluate the effect of virgin olive oil on H. pylori-infected individuals.
Two different pilot studies were performed with 60 H. pylori-infected adults. In the first study, thirty subjects who tested positive for H. pylori received 30 g of washed virgin olive oil for 14 days, and after 1 month, the patients took 30 g of unwashed virgin olive oil for another 14 days. In a second study, a group of 30 subjects received 30 g of a different virgin olive oil for 14 days. Helicobacter pylori-infection status was checked by the urea breath test.
Helicobacter pylori was eradicated in 8 of 30 individuals when microorganism status was checked after 4-6 weeks from the first clinical intervention although 12 of 30 individuals did not show H. pylori infection at 24-72 hour of the last oil dose. Eradication rates were 27 and 40% by intention to treat and per protocol, respectively. Moreover, only 3 of 30 individuals were H. pylori negative after 4-6 weeks from the second clinical intervention but 5 of 30 were negative at 24-72 hour of the last oil dose. Eradication rates were 10 and 11% by intention to treat and per protocol, respectively. It must also be noted that 13 subjects withdrew from the studies because of taste and nausea drawbacks.
The administration of virgin olive oil showed moderate effectiveness in eradicating H. pylori. Further studies are needed to confirm these findings, especially with longer periods, different administration conditions, and several types of olive oils.
麦地那等人最近进行的一项研究表明，由于其含有某些具有二醛结构的酚类化合物，特级初榨橄榄油对体外的幽门螺杆菌具有杀菌作用。我们进行了两项临床试验来评估特级初榨橄榄油对感染幽门螺杆菌的个体的影响。
对 60 名感染幽门螺杆菌的成年人进行了两项不同的初步研究。在第一项研究中，30 名幽门螺杆菌检测呈阳性的受试者接受了 30 克经过清洗的特级初榨橄榄油，1 个月后，患者又服用了 30 克未经清洗的特级初榨橄榄油，为期 14 天。在第二项研究中，一组 30 名受试者服用了 30 克不同的特级初榨橄榄油，为期 14 天。通过尿素呼气试验检查幽门螺杆菌感染状况。
第一次临床干预后 4-6 周检查微生物状况时，30 名个体中有 8 名幽门螺杆菌被根除，尽管 30 名个体中有 12 名在最后一次服用油后 24-72 小时未显示出幽门螺杆菌感染。按意向治疗和方案设计的根除率分别为 27%和 40%。此外，第二次临床干预后 4-6 周时，只有 3 名个体幽门螺杆菌阴性，但最后一次服用油后 24-72 小时时，有 5 名个体阴性。按意向治疗和方案设计的根除率分别为 10%和 11%。还必须指出的是，有 13 名受试者因口感和恶心的不良反应而退出研究。
特级初榨橄榄油的使用在根除幽门螺杆菌方面显示出中等疗效。需要进一步的研究来证实这些发现，特别是需要更长的时间、不同的给药条件和几种类型的橄榄油。
