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Background  Spices and herbs have been used in food since ancient times to give taste and flavor and also as food preservatives and disease remedies. In Cameroon, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their antifungal potential.  The present work was designed to assess the antifungal properties of extracts from spices used in Cameroonian dietary.    Methods  The  in vitro  antifungal activities of twenty three extracts from twenty one spices were assessed by the broth micro-dilution method against eight fungi. Also, the  in vivo  activity of  Olax subscorpioidea  extract (the most active extract) was evaluated in rat model of disseminated candidiasis due to  Candida albicans  by estimating the fungal burden in blood and kidney.    Results  Seven extracts (30%) exhibited moderate to significant antifungal activities, inhibiting the growth of the microorganisms at concentrations ranging from 0.048 to 0.39 mg/mL.  Olax subscorpioidea  extract exhibited the highest antifungal activity particularly against  Candida albicans  and  Candida tropicalis  (MIC of 0.097 mg/mL and 0.048 mg/mL respectively). Sixteen extracts (70%) were weakly active (MICs > 6.25 mg/mL). Oral administration of  O. subscorpioidea  extract at the dose 2 g/kg of body weight (bw) to artificially infected rats revealed a drop in the number of colony forming units per milliliter (cfu/mL) of  Candida albicans  cells in the blood below the detection limit (100 cfu/mL) while a modest decrease was observed in the kidney.    Conclusion  The present work shows that some of the spices studied possess interesting antifungal properties and could be used to treat candidiasis. Among the plant species tested,  Olax subscorpioidea  displayed the most promising result.

In Vitro and In Vivo antifungal activities of selected Cameroonian dietary spices