In vitro activity of capsaicin against Helicobacter pylori

Helicobacter pylori has increasingly become resistant to clarithromycin and metronidazole throughout the world. The aim of this study was to demonstrate the in vitro activity of capsaicin on metronidazole-susceptible and -resistant H. pylori. Sixteen clinic isolates (including eight metroniclazole resistant strains) and references strain (NCTC 11637) of H. pylori were used in the study. Various concentrations of the capsaicin solution were tested. Capsaicin showed bactericidal effect even at the lowest prepared concentration (25 mu g ml(-1)). The best effect was seen at concentration of 50 mu g ml(-1) within 4 h of incubation. Active content of hot pepper, capsaicin, has in vitro activity against H. pylori and may be a useful alternative treatment strategy. This may provide a new and alternative treatment approach in eradication of metroniclazole-resistant strains. The profound effect of capsaicin on H. pylori suggests that small doses of capsaicin can help in treatment of gastric and duodenum ulcer.