Abstract
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.
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