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Garlic ( Allium sativum ) as an anti‐ Candida agent: a comparison of the efficacy of fresh garlic and freeze‐dried extracts
Author(s) -
Lemar K.M.,
Turner M.P.,
Lloyd D.
Publication year - 2002
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.2002.01707.x
Subject(s) - allium sativum , candida albicans , garlic powder , biology , antimicrobial , food science , liliaceae , sativum , allium , yeast , minimum inhibitory concentration , microbiology and biotechnology , botany , biochemistry , raw material , ecology
Aims: To determine the effects of fresh and freeze‐dried extracts of Allium sativum on the physiology and morphology of Candida albicans.
Methods and Results: Inhibition of growth in glucose‐yeast extract‐peptone was measured using a multiwell plate reader. Scanning and transmission electron microscopy investigations indicated loss of structural integrity. Gas chromatography‐mass spectrometry of extracts was employed to separate and quantify putative inhibitory sulphur‐containing components.
Conclusions: Fresh garlic extract has a greater efficacy than garlic powder extract as indicated both by its effects on morphology and inhibition of growth.
Significance and Impact of the Study: The ubiquitous opportunistic pathogen C. albicans is sensitive to garlic; resistance to the broad spectrum of active principles present is unlikely so that its anticandidal effects may provide an important alternative route to chemotherapy.