A comparative study of the antacid effect of some commonly consumed foods for hyperacidity in an artificial stomach model

- Antacid effect of broccoli, kale, radish, cucumber, lemon juice, cold milk and curd in an artificial stomach model was evaluated and compared.
- A modified model of Vatier's artificial stomach was used to determine the duration of consistent neutralization of artificial gastric acid by the test samples.
- The neutralizing capacity of the test samples was determined in vitro using the classical titration method of Fordtran.
- All test samples except lemon showed significantly higher duration of consistent neutralization and higher neutralizing capacity than water.
- Highest antacid activity was demonstrated by cold milk and broccoli which was comparable with ENO (standard) and sodium bicarbonate.

ObjectivesThe incorporation of certain alkalinizing vegetables, fruits, milk and its products in the diet has been known to alleviate hyperacidity. These foods help to restore the natural gastric balance and function, curb acid reflux, aid digestion, reduce the burning sensation due to hyperacidity and soothe the inflamed mucosa of the stomach. The present study evaluates and compares the antacid effect of broccoli, kale, radish, cucumber, lemon juice, cold milk and curd in an artificial stomach model.DesignThe pH of the test samples and their neutralizing effect on artificial gastric acid was determined and compared with that of water, the active control sodium bicarbonate and a marketed antacid preparation ENO. A modified model of Vatier's artificial stomach was used to determine the duration of consistent neutralization of artificial gastric acid by the test samples. The neutralizing capacity of the test samples was determined in vitro using the classical titration method of Fordtran.ResultsAll test samples except lemon showed significantly higher (p < 0.05 for cucumber and p < 0.001 for the rest) acid neutralizing effect than water. All test samples also exhibited a significantly (p < 0.001) higher duration of consistent neutralization and higher antacid capacity than water. Highest antacid activity was demonstrated by cold milk and broccoli which was comparable with ENO and sodium bicarbonate.ConclusionIt may be concluded that the natural food ingredients used in this study exhibited significant antacid activity, justifying their use as essential dietary components to counter hyperacidity.

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