摘要
目的：寻找大蒜对幽门螺杆菌（Ｈｐ）抑菌作用的实验依据。方法：对不同剂型大蒜进行Ｈｐ的抑菌试验，并与铋剂、阿莫西林、甲硝唑、痢特灵、ＰＰＩ和Ｈ２ＲＡ等作抑菌对比；同时与上述药物进行联合抑菌试验。结果：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、咯赛克和达克普隆联合也有一定累加作用。结论：本研究提示大蒜是一种有苗头的新的抗Ｈｐ药物。
OBJECTIVE:To study inhibitory effect of garlic for Pyloric Helicobacterium(Hp) .METHODS:The different form of drugs of garlic were tested for germ inhibitory action of Hp . Garlic contrasted with furazolidone. Metronidazole, bismuth agent, amoxicillin, PPI and H 2RA in germ inhibitory action.RESULTS: Garlic has a germ inhibitory action for Hp , which gets stronger with rise of its concentration. The garlic abstract is cooperative effect with amoxicillin, while is accumulative effect with fuazolidone, tinidazole and bismuth agent and to some extent accumulative effect with smecta omeprazole and lamzoprazole.CONCLUSION:Our research suggested that the garlic is a new Hp resisting drug. Therefore eating fresh garlic can be recommended as a large scale preventive measure among people in long run.
出处
《中国新药杂志》
CAS
CSCD
1999年第4期243-245,共3页
Chinese Journal of New Drugs
