Polyphenols found in olive oil prevent infection with the Helicobacter pylori bacteria, said to be the cause of millions of cases of gastritis and peptic ulcer disease each year, writes by Stephen Daniells for www.foodnavigator-usa.com.

Researchers working at the Spanish Institute de la Grasa and the University Hospital of Valme reports that, under their simulated in vitro conditions, the polyphenol-rich extra virgin olive oil exerted anti-bacterial effects against eight strains of H. pylori, three of which were said to be resistant to antibiotics.

“These results open the possibility of considering extra virgin olive oil a chemoprotective agent for peptic ulcer or gastric cancer, but this bioactivity must be confirmed in vivo in the future,” writes lead author Concepcion Romero in the Journal of Agricultural and Food Chemistry.

The researchers state that previous studies have shown that green tea, cranberry juice and certain other natural foods inhibit the growth of H. pylori, the only bacteria that can live in the acidic environment of the stomach.