Abstract
The present study was undertaken to investigate antifungal activity of garlic and ginger extracts and its synergetic effects against Candida spp. Antifungal activities of these extracts were tested in-vitro using well diffusion method. The extracts i.e., 100, 75 and 50 % showed significant antifungal activity against Candida spp. The less activity was observed in the low concentration of 25%. Garlic and ginger extracts along with honey and lemon were tested for antifungal activity in different combinations. Synergetic effects were observed when ginger and garlic extract was used along with other components. However, minimum inhibitory concentrations of different combinations along with ginger and garlic had a significant antifungal activity on Candida albicans. However, there was no significant activity when the extracts were used individually, especially on C. krusei and C. tropicalis strains. The phytochemical analysis revealed that ginger and garlic are rich in alkaloids, saponins, cardiac glycosides, steroids, flavanoiods, carotenoids, phenolic components, terpenoids, antraquinone, oxalates and phytates. The garlic extracts were devoid of tannins. It was concluded that there is significant activity in inhibiting the growth of yeast, Candida spp. the opportunistic pathogens. Therefore, ginger extracts might have promise in the treatment of Candida infections, and further in-vitro research is needed and in-vivo to obtain better results.