Polyphenol compounds like broccoli, liquorice, garlic, cranberries, and curcumin can improve the rates of H. pylori elimination.

The effectiveness and safety of polyphenol compounds in eliminating Helicobacter pylori (H. pylori) were evaluated by a systematic review and meta-analysis.

Electronic databases such as PubMed, Embase, Cochrane Library, Web of Science, Medline, the Chinese National Knowledge Infrastructure database, the Chinese Scientific Journal Database, and the Wan Fang database were explored for searching relevant randomized controlled studies contrasting polyphenol compounds with placebo or utilized as an additional therapy.

For the dichotomous outcomes, the risk ratio (RR) was utilized to evaluate the treatment effect. The mean differences along with 95% confidence intervals were employed for continuous outcomes. For different treatment plans and polyphenol compound species, subgroup analysis was carried out.

The meta-analysis incorporated 12 trials. In comparison to the group without polyphenol compounds, the group with polyphenol compounds had a greater total H. pylori elimination rate. Additionally, statistical significance was noted (RR 1.19). Vomiting, headaches, and diarrhoea were the most prevalent adverse effects of polyphenol compounds. But, no inter-group differences were noted in terms of side effects (RR 1.47).

In subgroup assessment, the rate of H. pylori elimination using polyphenols were better than those without polyphenols in the polyphenols vs placebo subgroup (RR 4.23), polyphenols + triple therapy vs. triple treatment subgroup (RR 1.11).

Polyphenol compounds were promising to improve H. pylori eradication rates. Combining polyphenol compounds with the standard triple treatment can greatly enhance elimination. There was no indication of an elevated incidence of adverse effects.