In vitro activities of garlic essential oil against Candida species

Pathogenic Candida species are widely distributed in human and animal hosts. Accordingly, they account for 88% of nosocomial fungal infections and are the fourth cause of hospital-acquired blood infections. Fresh Garlic (Allium sativum) contains a sulfur compound that is composed of an amino acid (cysteine) called Alliin. The compounds in garlic are divided into two groups of sulfur and nonsulfur-containing types. In this study, the standard specimens of different Candida species were cultured on Sabouraud dextrose agar (Merck) and chromogen agar Candida. The extracted essential oil was stored in a sterile container with a lid at 4°C for laboratory analysis. The extraction was accomplished using hydrodistillation by means of Clevenger apparatus. Comparison of the minimum inhibitory concentrations of garlic essential oil showed that C. albicans was the most susceptible Candida species to this plant essential oil. In other words, garlic essential oil inhibited the fungal growth at the lowest concentration. Candida species has been well accepted as the most important etiologic agent of oral candidiasis. Therefore, the control of infections caused by C. albicans and C. glabrata, as well as the early diagnosis and prevention of candidiasis, is a matter of particular importance. The adoption of an accurate treatment requires the identification of Candida species and genotype analysis of clinical isolates, which also facilitate the evaluation and prevention of candidiasis, especially among inpatients.