Honey has been used since ancient times due to its nutritional and therapeutic values. It plays an important role as an anti-inflammatory, antioxidant, anti-bacterial agent. 
Helicobacter. pylori is an infection that affects half of the world's population, it is responsible for various gastric pathologies (gastritis, ulcer, cancer, lymphoma).
           The aim of this present work is to evaluate the antibacterial effect of three samples of natural honey collected from three Algerian regions (wilaya of laghouat, Sidi bal abbès and Mostaganem) on the growth of H. pylori. Our work is based on the evaluation of the antimicrobial effect by the agar diffusion technique. We carried out the physicochemical analysis of the three kinds of natural honey which consists in determining the content of water, dry matter (degrees Brix), electrical conductivity, pH and free acidity. And the organoleptic analysis consists in determining the taste, color and appearance of the three types of natural honey and thus the verification of its purity. H.pylori is isolated from a gastric biopsy of a patient with gastric cancer within the Gastroenterology Department at the Hospital University Centre of SBA. Our results reveal that chostrole honey has the highest water content (17.6%) followed by the eucalyptus sample (17%) while jujube honey has the lowest water content (16.8%). The dry matter content of Jujubier honey is 74.8%, that of Eucalyptus is 75.7% while that of chostrole is 78.4%. The three honey samples studied (Jujubier, Eucalyptus, Chostrole) have an electrical conductivity of 537; 357 and 363μS/cm respectively. The pH of all types of honey presented is less than 4.9, this confirms that they are of nectar. The acidity values of the honey analyzed are 40 meq/kg. The three types of honey studied (Jujube; Eucalyptus and Chostrole) have good organoleptic characteristics. We found that Chostrole honey exhibits better inhibitory antibacterial activity with an inhibition zone of 15mm perapport to that of jujube and Eucalyptus honey which exhibit inhibition zones of (9.6) mm respectively on the growth of the pathogenic strain H. pylori.