Unsaturated fatty acids and viability of Helicobacter (Campylobacter) pylori.

  title={Unsaturated fatty acids and viability of Helicobacter (Campylobacter) pylori.},
  author={Stuart L. Hazell and David Y Graham},
  journal={Journal of clinical microbiology},
  volume={28 5},
Helicobacter (Campylobacter) pylori was found to be sensitive to the toxic effects of an unsaturated fatty acid (arachidonic acid). Data are presented that support the hypothesis that exogenous catalase added to basal media enhances the growth of H. pylori by preventing the formation of toxic peroxidation products from long-chain unsaturated fatty acids. 

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