TABLE 3.

Sensitivities of H. pylori strains to essential oils^a

Essential oil	MBC (g/liter) at 24 h
	P1	ATCC 43504	1172	2234	2322.7	Ly4	P49	SS1
Carrot seed	0.02	0.04	0.02	0.04	0.02	0.02	0.02	0.04
Cinnamon bark	0.04	0.10	0.10	0.04	0.04	0.04	0.02	0.04
Manuka	0.04	>0.10	0.02	0.04	0.02	0.02	0.01	0.04
Savory	0.04	0.10	0.10	0.04	0.10	0.04	0.04	0.04
White grapefruit	0.10	>0.10	0.10	0.04	>0.10	0.04	0.10	>0.10
Clove	0.10	0.10	>0.10	0.10	>0.10	0.10	>0.10	>0.10
Eucalyptus	>0.10	>0.10	>0.10	0.10	>0.10	0.10	>0.10	>0.10

^aTen microliters of different dilutions of essential oils was incubated for 24 h with 10⁷ bacteria of each strain per ml. Cell viability was assessed by plating and counting the number of CFU. The results are expressed as two identical values (n = 2).