Inhibition of Histoplasma capsulatum by Garlic

descriptionPublicationkeyboard_double_arrow_right Article 01 Jul 1973 English Publisher:Springer Science and Business Media LLCJournal:Mycopathologia et Mycologia Applicata, volume 50, pages 227-231 (issn: 0301-486X, eissn: 1573-0832,

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Authors: C B, Fliermans;

doi: 10.1007/bf02053371

pmid: 4729537

Inhibition of Histoplasma capsulatum by Garlic

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Abstract

The mycelial phase ofHistoplasma capsulatum was inhibited by both the volatile and water soluble components of garlic,Allium sativum L. Garlic extract at a concentration of 254 parts per billion (ppb) was inhibitory, while 8.1 parts per million (ppm) were lethal to pure cultures ofH. capsulatum. The role of garlic as an eradicent is discussed.

Related Organizations

University of Minnesota
United States
University of Minnesota Morris
United States

Keywords

Antifungal Agents, Freeze Drying, Plants, Medicinal, Plant Extracts, Histoplasma, Garlic, Soil Microbiology

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