Authors: Kemal Varol, Ayse Nedret Koc, Mustafa Altay Atalay& Ihsan Keles
Pages 462-470 | Received 30 Jan 2017, Accepted 12 Apr 2017, Accepted author version posted online: 27 Apr 2017, Published online: 01 Jun 2017
Ozonated olive oil was investigated for their capacity to inhibit growth of 38 yeast strains of Candida albicans, Candida glabrata, Candida krusei, Candida parapsilosis, and Saprochaete capitata. Two different ozonated olive oil (OZO1, OZO2) and two different olive oil (OL1, OL2) samples having different biochemical parameters were assessed in terms of their antifungal ability and comparison was made. Fluconazole was chosen as control antifungal agent. Each sample’s antifungal activity decreased in the following order: OZO1 > OZO2 > OL1 ≥ OL2. This study demonstrated that ozonated olive oil may help to control some fluconazole-resistant and dose-dependent sensitive fungal strains.