Bactericidal and anti-adhesive properties of culinary and medicinal plants against Helicobacter pylori

Figure 1 Bright-field images showing H pylori lysis experiment. A: negative control (H pylori + distilled water); B: positive control (H pylori + cell lysis solution); C: H pylori + 0.05 g/mL turmeric; D: H pylori + 0.05 g/mL borage; E: H pylorii + 0.05 g/mL parsley. Images taken using x100 objective.

Figure 2 Confocal images showing inhibition of H pylori adhesion by A: distilled water (control); B: turmeric (0. 05 g/mL); C: borage (0.05 g/mL) and D: parsley (0.05 g/mL); to stomach sections expressing the Lewis b blood group antigen.

Figure 3 Inhibition of H pylori adhesion by turmeric, borage and parsley to stomach sections expressing either the Lewis a or Lewis b blood group antigen. Experiments were performed three times using four strains of H pylori. Mean percentage of inhibition is shown for each plant. Gray bar, Lewis a stomach; Black bar, Lewis b stomach.