The Potential Anti Helicobacter pylori and antioxidant effects of Artemisia Judaica | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 3 No. 9 (2013): September 2013 / Research Articles The Potential Anti Helicobacter pylori and antioxidant effects of Artemisia Judaica Authors M. Adel El-Sayed Pharmacology department, Faculty of Medicine, King Saud Bin Abdulaziz University for Health Sciences, KSA Radwan BaAbbad Medical Microbiology departments, Faculty of Medicine, King Saud Bin Abdulaziz University for Health Sciences, KSA Amal Balash Biochemistry department, Faculty of Medicine, King Saud Bin Abdulaziz University for Health Sciences, KSA Nasser A. Al-Hemdan Community Medicine department, Faculty of Medicine, King Saud Bin Abdulaziz University for Health Sciences, KSA Abdullah Softah Undergraduate Medical Student, Faculty of Medicine, King Saud Bin Abdulaziz University for Health Sciences, KSA DOI: https://doi.org/10.31989/ffhd.v3i9.42 Abstract Artemisia judaica (AJ) is one of the common species of the genus Artemisia that grows in Saudi Arabia desert and Sinai, Egypt where animals graze on it. It is widely used in traditional medicine and by Bedouins there. (AJ) has anthelmintic, antibacterial, antiinflammatory, analgesic and antipyretic effects. The present study aimed to (1) elucidates the antibacterial action of AJ against H. pylori and different other bacterial species (2) delineate the potential antibacterial mechanism of action of AJ in comparison with tetracycline and cefotaxime (3) measure the trolox equivalent antioxidant capacity (TEAC) of the AJ water extract. Preparation of the (AJ) extracts was done by three different methods two of them are usually performed by population in Middle East by boiling of the shade-dried herb in water as tea (decoction), or soaked in tap water for over night (infusion), other method was done by concentrating the aqueous extract of Artemisia judaica under vacuum. The results of this study revealed that (AJ) has neither antibacterial effects either against H. pylorinor any other bacterial species. On the other hand the extract of AJ prepared by any of the above mentioned methods shows significant (p<0.005) antioxidant action as compared with blank and related to trolox antioxidant capacity. Downloads [Abstract] [Full Article] Published 2013-09-26 Issue Vol. 3 No. 9 (2013): September 2013 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com