Antifungal efficacy of spice extracts against Candida albicans: An in vitro study

The objective of this study was (1) to evaluate the antifungal activity of black pepper, bay leaf, cinnamon, and cumin against C. albicans and (2) to determine the minimum inhibitory concentration (MIC) of spice extracts against C. albicans. Materials and Methods: Spices obtained from the local market were dried and powdered. Solvent extracts were obtained by maceration with methanol followed by filtration and evaporation. The antifungal efficacy was assessed using cup-plate diffusion method followed by the determination of MIC by serial tube dilution technique. Statistical analysis was done using one-way analysis of variance followed by Tukey's post hoc test. P < 0.05 was considered as statistically significant. Results: All the extracts evaluated showed variable degree of inhibition zones against C. albicans with cinnamon showing the highest inhibition (49.3 ± 0.52) mm and also with least MIC against C. albicans (
Source: Indian Journal of Community Medicine - Category: International Medicine & Public Health Authors: Source Type: research