Inhibitory effect of wine on in vitro growth of Helicobacter pylori

Mateus, MP.; Dionísio, LP.; Borges, N.

Helicobacter pylori have a direct causal relationship with chronic gastritis, gastric and duodenal ulcer, and gastric cancer. In 1994, the World Health Organization classified H. pylori as a type 1 carcinogen. Several epidemiological studies have shown a negative association between moderate wine consumption and the prevalence of H. pylori infection. In vitro studies demonstrate the antibacterial activity of wine and resveratrol on H. pylori. In this lecture will be presented the results of a study carried out by the author, which had among other objectives: to evaluate the effect of different concentrations of red wine, white wine and resveratrol (a phenolic compound present in wine) on the in vitro growth of H. pylori. The results showed that red wine and white wine significantly inhibited H. pylori growth in vitro and that the inhibitory concentration of resveratrol was much higher than the content of this compound in wine. In conclusion, the results obtained suggest that moderate wine consumption may have beneficial effects against H. pylori infection.