Antifungal effects of the extracts of the shallots and artichokes on Candida albicans

Document Type: Original Article


1 Department of Food Sciences, University of Zabol

2 Associate Professor, Department of plant Breeding and Biotechnology, faculty of Agriculture; University of Zabol

3 Instructor, Center of Agricultural Biotechnology, University of Zabol


Background and aims: Over the recent decades, the infections caused by the opportunistic fungus including the Candida albicans (C. albicans) have increased, thereby causing the high rate of diseases. With respect to the limitations of the treatment of the fungal infections and expensive antifungal drugs, researchers have been increasingly interested in finding anti-fungal drugs. This study aims to investigate the antifungal effects of the extracts of the shallots and artichokes on C. albicans.
Methods: In this experimental research, the extracts of the shallot and artichoke were prepared using a rotary device. The inhibitory concentration against C. albicans was determined using incubation in media.
Results: The results of the study showed that increased concentration of the extract increased the antifungal effects. The extract of the artichoke had higher inhibitory effect compared to the extract of the shallot. Moreover, as the extract was decreased the size of the fungi colony was increased.
Conclusion: The results of the study showed that extracts of the shallots and artichoke were proper inhibitors for the C. albicans and it is hoped that herbal medicines and possibly new compounds for treatment of the fungal infections be discovered in future.


Main Subjects

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