Bioactive Compounds From Culinary Spices as Potential Adjunctive Antifungal Agents Against Multidrug-Resistant Candida auris

Khawaja Shakeel Ahmed,¹ Merza H. Homady,² Mohammed M. Hussein M. Raouf,³ Daniel Thomas,⁴ Ameena S.M. Juma,⁵ Zeenath Sheikh,⁶ Mohd Ashraf Thoker⁷

Keywords: Candida auris, antifungal resistance, culinary spices, treatment, bioactive compounds

DOI: 10.63475/yjm.v5i2.0333

DOI URL: https://doi.org/10.63475/yjm.v5i2.0333

Publish Date: 25-06-2026

Views: 6

Citation: 0

Author Affiliation:

1 Microbiology Specialist and Assistant Professor, Department of Medical Microbiology, College of Applied Sciences, Cihan University-Erbil, Erbil, Kurdistan Region, Iraq
2 Professor of Histophysiology, Department of Biomedical Sciences, College of Applied Sciences, Cihan University-Erbil, Erbil, Kurdistan Region, Iraq
3 PhD Scholar, Department of Biology, Faculty of Science and Health, Koya University, Koya, KOY45, Iraq
4 Chairman, Department of Microbiology, Mary Matha College of Arts and Science, Periyakulam East, Theni District, Tamil Nadu, India
5 Chairman, Department of Medical Microbiology, College of Applied Sciences, Cihan University-Erbil, Erbil, Kurdistan Region, Iraq
6 Lecturer, Department of Anaesthesia Technologies, Cihan University-Erbil, Erbil, Kurdistan Region, Iraq
7 Assistant Professor, Department of Physiothe rapy, Cihan University-Erbil, Erbil,Kurdistan Region, Iraq

Abstract

Candida auris is an emerging multidrug-resistant fungal pathogen that poses a significant threat in healthcare settings. Its resistance to major antifungal classes and ability to persist on surfaces and form biofilms make treatment and infection control particularly challenging. This growing resistance crisis underscores the need for alternative therapeutic strategies. This review analyzes existing literature on C. auris, focusing on its clinical impact, resistance mechanisms, and global spread. It further explores the antifungal potential of culinary spices by examining their bioactive components and mechanisms of action. Studies evaluating the in vitro antifungal activity of common spices were assessed, including their synergistic effects with conventional antifungals. Several culinary spices—such as turmeric, cumin, cardamom, cinnamon, and ginger— exhibited antifungal activity against C. auris. Active compounds like curcumin, cinnamaldehyde, and thymol disrupted fungal membranes, inhibited biofilm formation, and enhanced the effects of standard antifungal drugs. These spices have demonstrated significant antifungal activity against C. auris, with reported minimum inhibitory concentrations ranging from 0.125 to 1 mg/ mL and growth inhibition rates of 60% to 80%. These natural products demonstrated low risk of resistance, broad antimicrobial activity, and potential safety advantages. Culinary spices rich in bioactive compounds offer promising antifungal properties against C. auris and may serve as affordable adjunct or alternative therapies. While pre-clinical data are encouraging, clinical validation is essential. Integrating these natural agents with conventional treatment may help combat the rising threat of antifungal resistance.

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