Mastic gum is a resin from the mastic tree unique to the Greek island of Chios, with a documented 2,500-year history of GI use. Our research shows it has genuine anti-H. pylori activity (cleared H. pylori in 30% of patients as monotherapy — remarkable for a plant extract) and significant evidence for functional dyspepsia (indigestion) symptom improvement. The EU granted Chios mastic gum PDO (Protected Designation of Origin) status. A 2010 RCT found 350mg 3x/day significantly reduced dyspepsia symptoms by 40%. It also has anti-inflammatory and lipid-lowering properties. The key limitation: mastic gum from Chios is relatively expensive and only the Chios variety has clinical evidence.
Mastic gum's triterpenic acids work through: (1) H. pylori inhibition — masticadienonic acid inhibits H. pylori urease (the enzyme bacteria use to survive gastric acid) and disrupts bacterial adhesion to gastric epithelium; (2) cytoprotective — increases mucus secretion and prostaglandin E2 in gastric mucosa, protecting against acid damage; (3) anti-inflammatory — inhibits NF-κB and reduces inflammatory cytokines in gastric tissue; (4) lipid modulation — triterpenic acids inhibit cholesterol absorption and hepatic cholesterol synthesis (mechanism similar to plant sterols). The H. pylori mechanism is notable: mastic gum doesn't kill H. pylori like antibiotics; it disrupts its survival mechanisms (urease, adhesion), which may explain the 30% clearance rate.
No critical interactions identified.
Reviewed by the Scan Dose Research Team and Clinical Advisory Board | Last updated:
Not medical advice. Based on published clinical research and systematic reviews.