大蒜对幽门螺杆菌抑菌作用的实验研究  

Experimental Research of Garlic Against Pyloric Helicobacterium

作　　者：周曾芬[1] 邓学端[2] 张永生[1] 刘文斌[1] 崔蓉[1] 张瑜[2] 周崇斌[1] 

机构地区：[1]昆明医学院第一附属医院消化科,昆明650032 [2]昆明医学院微生物教研室,昆明650032

出　　处：《中国中西医结合脾胃杂志》1998年第4期229-230,共2页

摘　　要：为寻找大蒜对幽门螺杆菌（HP）抑菌作用的实验依据．对不同剂型大蒜进行了对HP的抑菌试验，并以铋剂、阿莫西林、甲硝唑、替硝唑、痢特灵、奥美拉唑和兰索拉唑等作抑菌对比；同时与上述药物进行联合抑菌试验。结果表明，大蒜对HP确有明显抑菌作用．并随其浓度升高而增强；大蒜提取液与阿莫西林有相互协同作用；与痢特灵、甲硝唑、替硝唑和铋剂联合有相互累加作用；与思密达、洛赛克和达克普隆联合也有一定累加作用。研究提示大蒜是一种新的抗HP药物。To study the inhibitory effect of garlic on Helicobacterium Pyloric(HP),the different dose-styles of garlic were tested in order to fathom its inhibiting effect on HP with its comparing tests with furazolidone, Metronidazole, tinidazole, bismuth agent, amoxicillin, PPI and H2RA. The results showed that the garlic had a dose-dependant germ-inhibitory effect on HP. The garlic extract can cooperate with amoxiclllin and accumulate with fuazolidone,tinidazole and bismuth agent and to some extent with smecta,omeprazole and lamzoprazole when used together. Our research suggested that the garlic is a new HP-inhibiting herb. Therefore eating fresh garlic can be recommended as a preventive measure for public health.

关 键 词：大蒜 幽门螺杆菌 抑菌试验 药理 中药 

分 类 号：R282.710.5[医药卫生—中药学]