Studying the effect of fresh juice, aqueous and alcoholic extract of garlic (Allium sativum) on Candida albicans
Keywords:
C. albican yeast, garlic juice, aqueous and alcoholic extract of garlic.Abstract
Candida albicans (C. albicans) is one of the most common types of Candida and is the main cause of candidiasis. C. albicans yeast diseases are usually treated with antifungals, but due to the side effects of chemical drugs, there has been a trend towards the use of medicinal plants, which play an important role in the treatment of some infectious diseases because they contain substances that have antibiotic activity. Therefore, the aim of this research was to study the effect of fresh juice and aqueous and alcoholic extracts of garlic (Allium sativum) at different concentrations on the yeast C. albicans. The results of this research showed that fresh juice and aqueous and alcoholic extract of garlic have good activity against yeast. It was also found that the effect of fresh garlic juice was higher than the effect of the antifungal (FLU) and also higher than the effect of the aqueous and alcoholic extract of garlic, but its effect was less than the effect of the antifungal (ECO). It was also found that the aqueous extract of garlic has better efficacy than the alcoholic extract. It is recommended to use different concentrations of fresh juice, aqueous and alcoholic extract of garlic to find out the minimum inhibitory effect. Also, to study the synergistic effect of garlic extracts with antifungals against C. albicans.
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