Effect of tannin fruit extracts on Candida albicans yeast

Background: The results of the chemical detection showed that active groups in fruit extracts tannin plant contained glycosides, saponins, flavonoids, tannins, terpene and phenols.
 Aim: To evaluate Tannins inhibition activity against Candida albicans. 
 Materials methods: A number aqueous, alcoholic acetone were prepared, their effect on albicans was tested. Four concentrations used [10, 20, 30, 40 (mg / ml)].
 Results: tested yeast varied terms concentration type extract. diameter positively correlated to increase extract concentration. with a very high effectiveness demonstrate higher C. albicans, an average 15.5 20 mm at 10 mg ml, respectively, while it increased reach 24.5 28 30 mg/ml, respectively. came second effect.
 Conclusion: shows inhibitory than aqueous extracts. interesting finding this study exhibited first 24 hours, nystatin started after 48 hours. timing vital as lead short course treatment less possibility for resistance induction