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ARTICLE
Year : 2011  |  Volume : 9  |  Issue : 5  |  Page : 330-335

Antifungal Effectiveness of some Spice Extracts on Candida Albicans: An invitro study


1 Department of Community Dentistry, College of Dental Sciences, Davangere. Karnataka-577 004, India
2 Department of Pharmacoognosy, Shree Dhanvantary Pharmacy College, Near Railway Station, Kim- 394 110, Surat, Gujarat, India

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Background: Antimicrobial properties of spices have been documented in ancient literature and the interest continues to the present for their medicinal effects apart from their routine use for flavour and aroma. Candida albicans is a normal commensal of oral cavity, although overgrowth observed in immuno-compromised condition. Hence, there is a need for continuous search for new, effective and affordable antimicrobial agents. Objectives: To evaluate the antimicrobial activity of turmeric (Curcuma longa), clove (Syzygium aromaticum) and ginger (Zingiber officinale) and to assess the minimal inhibitory concentration of spice extracts against Candida albicans. Methodology: The spices were dried and powdered. Solvent extracts were obtained by treating spices in soxhlet extractor with ethanol followed by evaporation and concentration. The antimicrobial activity of spice extracts were assessed using agar well diffusion technique and minimum inhibitory concentration (MIC) of spice extracts was tested. Results: The spice extracts emerged as potent antifungal agents against Candida albicans. Clove showed maximum antifungal activity followed by turmeric and ginger. Among the concentrations tested, 50% concentration of all spices, showed maximum zone of inhibition followed by 25% and 12.5%. The clove had the lowest MIC value compared with the turmeric and the ginger. Conclusion: All the spice extracts were found to inhibit Candida albicans effectively. Clove emerged as a potent inhibitor of Candida albicans. Spice extracts may be useful source for the development of novel formulations against opportunistic infection caused by Candida albicans.


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