The Potential Anti Helicobacter pylori and antioxidant effects of Artemisia Judaica

Authors

  • M. Adel El-Sayed Pharmacology department, Faculty of Medicine, King Saud Bin Abdulaziz University for Health Sciences, KSA
  • Radwan BaAbbad Medical Microbiology departments, Faculty of Medicine, King Saud Bin Abdulaziz University for Health Sciences, KSA
  • Amal Balash Biochemistry department, Faculty of Medicine, King Saud Bin Abdulaziz University for Health Sciences, KSA
  • Nasser A. Al-Hemdan Community Medicine department, Faculty of Medicine, King Saud Bin Abdulaziz University for Health Sciences, KSA
  • Abdullah Softah Undergraduate Medical Student, Faculty of Medicine, King Saud Bin Abdulaziz University for Health Sciences, KSA

DOI:

https://doi.org/10.31989/ffhd.v3i9.42

Abstract

Artemisia judaica (AJ) is one of the common species of the genus Artemisia that grows in Saudi Arabia desert and Sinai, Egypt where animals graze on it. It is widely used in traditional medicine and by Bedouins there. (AJ) has anthelmintic, antibacterial, antiinflammatory, analgesic and antipyretic effects. The present study aimed to (1) elucidates the antibacterial action of AJ against H. pylori and different other bacterial species (2) delineate the potential antibacterial mechanism of action of AJ in comparison with tetracycline and cefotaxime (3) measure the trolox equivalent antioxidant capacity (TEAC) of the AJ water extract. Preparation of the (AJ) extracts was done by three different methods two of them are usually performed by population in Middle East by boiling of the shade-dried herb in water as tea (decoction), or soaked in tap water for over night (infusion), other method was done by concentrating the aqueous extract of Artemisia judaica under vacuum. The results of this study revealed that (AJ) has neither antibacterial effects either against H. pylorinor any other bacterial species. On the other hand the extract of AJ prepared by any of the above mentioned methods shows significant (p<0.005) antioxidant action as compared with blank and related to trolox antioxidant capacity.

Downloads

Published

2013-09-26

Issue

Vol. 3 No. 9 (2013): September 2013

Section

Research Articles

License

Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.

This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.

By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.