Hermetica Superfood Encyclopedia
Legacy index-continuity record: the score and narrative are provisional and must not be represented as validated or human-approved.
Review flags: AWAITING_SEMANTIC_VALIDATION
Mastic gum from Pistacia lentiscus contains triterpenic acids and polymeric phenols that demonstrate antimicrobial activity against H. pylori bacteria. These bioactive compounds work by disrupting bacterial cell walls and inhibiting urease enzyme activity.
Origin & History
Mastic is a natural resin obtained from incisions made in the trunk and branches of the evergreen shrub Pistacia lentiscus L., native to the Mediterranean region and exclusively produced under PDO status on the Greek island of Chios. The resin exudes as tears that harden into a plastic mass with a faint terebinthinate odor and bitter taste, and can be processed into essential oil via steam distillation or used directly as gum/resin.
Research Narrative (Provisional)
The available research lacks details on key human clinical trials, RCTs, or meta-analyses for mastic. No PubMed PMIDs for human studies are provided in the research dossier, with available data focusing primarily on chemical composition and in vitro antibacterial activity.
Preparation & Dosage
Dosage guidance is withheld because the publication gate has not recorded adequate support for this profile.
Nutritional Profile
Mastic (Pistacia lentiscus) is a resinous exudate with a composition dominated by bioactive compounds rather than conventional macronutrients. Protein, fat, and carbohydrate content are negligible at typical culinary/supplemental doses (1–5g). Key constituents include: Polymer fraction (~50% of dry resin): high-molecular-weight poly-β-myrcene, an insoluble, biologically inert structural component. Neutral triterpenes (~40%): oleanolic acid (~3–8% of resin), isomasticadienolic acid, masticadienolic acid, and tirucallol — these are the primary bioactive fractions with documented antimicrobial and anti-inflammatory properties. Essential oil fraction (~1–3%): predominantly α-pinene (up to 60–75% of volatile fraction), β-myrcene, linalool, and verbenone — responsible for aromatic profile and contributing to antimicrobial activity. Phenolic compounds: small quantities of gallic acid, ferulic acid, and catechins reported at trace levels (<0.5% dry weight). Micronutrients: no meaningful contribution to dietary intake of vitamins or minerals at standard doses. Dietary fiber: absent in purified resin form. Bioavailability notes: triterpene absorption is limited due to poor aqueous solubility; bioavailability is enhanced when mastic is consumed with dietary fat or in ethanolic extract form. Essential oil volatiles are absorbed rapidly via gastrointestinal mucosa. The polymer fraction passes through the GI tract largely intact and is considered non-bioavailable.
Reported Mechanism (Provisional)
Mastic gum's triterpenic acids, particularly masticadienonic acid, inhibit H. pylori urease enzyme and disrupt bacterial cell membrane integrity. The polymeric phenols enhance antimicrobial activity by interfering with bacterial protein synthesis and DNA replication. These compounds also modulate inflammatory pathways by reducing NF-κB activation in gastric epithelial cells.
Clinical Narrative (Provisional)
Most evidence comes from in vitro studies demonstrating mastic's activity against H. pylori strains at concentrations of 0.06-0.125 mg/mL. Limited small-scale human studies suggest potential benefits for gastric discomfort, but large randomized controlled trials are lacking. Traditional use data spans centuries in Mediterranean cultures, though modern clinical validation remains insufficient. Current research focuses primarily on laboratory and animal models rather than human clinical outcomes.
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