METHOD OF USING WHOLE OLIVE AND FOOD HAVING ACTIVITY AGAINST HELICOBACTER PYLORI

摘要

[PROBLEMS] To provide a food which can be constantly taken and has an activity against Helicobacter pylori by utilizing whole olive plant. [MEANS FOR SOLVING PROBLEMS] A method of using whole olive so as to utilize hydrophilic natural components originating in olive plant as a material having an activity against Helicobacter pylori. The hydrophilic natural components as described above are polyphenol components. As the hydrophilic natural components, use is made of the aqueous phase of a press juice obtained by grinding olive fruits containing the hydrophilic natural components and pressing and/or centrifuging, an olive fruit and/or leaf extract, or a concentrate of the same. The aqueous phase of press juice as described above is Vegetation Water which is obtained as a waste originating in the aqueous phase of press juice in the course of producing olive oil. The material as described above is a food material. A food produced by using the food material obtained by the method as described above as the starting material which is a food containing the hydrophilic natural components originating in olive plant as the active components and has an activity against Helicobacter pylori. A food having an activity against Helicobacter pylori which is produced by using a starting material obtained by processing olive plant while preventing damages on hydrophilic natural components serving as the active components.