Evaluation of the Efficacy of Aqueous and Alcoholic Extract of Cinnamomum zeylanicum Against the Growth of Candida albicans Isolated from Different Clinical Samples

This experiment was carried out in the laboratory of the Husseini Teaching Hospital in Karbala for the year 2020-2021 with the aim of studying the effect of the active compounds in the aqueous and alcoholic extract of cinnamon in inhibiting the growth of Candida albicans yeast. By GC-MS technique and also a qualitative detection of some active compounds in cinnamon bark, the results showed that cinnamon contains glycosides, tannins, resins, saponins and phenols. The aqueous and alcoholic extract showed a difference in the diameters of inhibition, where the highest inhibiting diameter reached (50 mg/ml) 32 mm and the lowest inhibition diameter was 25 mm, while the concentration (25 mg/ml) reached the highest inhibition diameter of 30 mm and the lowest inhibition diameter of 22 mm and concentration (12.5 mg). /ml) the highest inhibition diameter reached 28 mm and the lowest inhibition diameter was 17 mm, while the concentration (6.25 mg/ml) reached the highest inhibition diameter 25 mm, and the minimum damping diameter is 12 mm.