Antifungal activity of clove and cinnamon on oral candida species
Siva Prasad BV, Vijaya Raghava Prasad D, Vijayalakshmi D
Pathogens are the key agents for infections and food poisonings which are threatening public health all over the world. The effectiveness of numerous synthetic antimicrobial agents, that are regularly used to alleviate diseases in clinical aspects as well as to increase shelf-life, safety of food products in industries have been weakened by developing drug resistance. Therefore, to overcome this problem there is an essential need to discover analogous agents which intern shows the antimicrobial activity. Based on these lines we made an attempt to evaluate invitro antifungal efficiency of methanol and acetone crude extracts of clove and cinnamon on four oral pathogenic fungi (Candida albicans, Candida tropicalis Candida parapsilosis and Candida ontarieonsis) isolated from diabetic subjects. It has been proved that (5mg/ml) acetone extracts of cinnamon were more susceptible than that of methanol and enthusiastically the clove extracts synergistically inhibited the oral Candida species. Therefore, the active principle of spices has a great potential to be developed as new and safe antimicrobial drugs.