TABLE 2.
Effects of essential oils on H. pylori viability by MBC determination in liquid medium and comparison with the growth inhibition assay in solid mediuma
| Essential oil | MBC (g/liter) in liquid medium at:
|
Diffusion (cm) in solid medium (PG) | |
|---|---|---|---|
| 1 h | 24 h | ||
| Carrot seed | 0.50 | 0.02 | 0.8 |
| Cinnamon bark | 1.00 | 0.04 | 4.5 |
| Clove | >1.00 | 0.10 | 2.5 |
| Caraway | 1.00 | 0.10 | 1.2 |
| Eucalyptus | >1.00 | >0.10 | 1.0 |
| Pink grapefruit | 0.75 | 0.10 | 0.9 |
| White grapefruit | 1.00 | 0.10 | 0.8 |
| Lemongrass | 1.00 | 0.04 | 3.2 |
| Manuka | 0.50 | 0.04 | 2.3 |
| Oregano (vulgaris) | 1.00 | 0.04 | 1.9 |
| Sage | 1.00 | 0.10 | 0.7 |
| Savory | 1.00 | 0.04 | 2.5 |
| Tarragon | 1.00 | 0.10 | 0.7 |
| Thyme (red) | >1.00 | 0.10 | 1.9 |
| Thyme (vulgaris) | 1.00 | 0.04 | 1.5 |
| Vervein | >1.00 | 0.04 | 2.9 |
a
Ten microliters of different dilutions of essential oils was incubated for 1 or 24 h with 107 H. pylori P1 cells/ml. Cell viability was assessed by plating and counting the number of CFU. The results are expressed as mean values (n = 2).