rdcjournalRoyal Dental College JournalE-Volume 8 Issue 1MultidisciplinaryEnglishJanuary- DecemberNNY2025086General Microbiology Antifungal activity of different types of honey against oral Candida albicans isolatesEnglishY16Dr. GopinathPrakasam1EnglishNMr SandeepPM2EnglishYBackground: Honey has long been recognized for its medicinal properties, including antimicrobial activity. Its antifungal efficacy varies depending on botanical source, processing, and composition. Limited data are available regarding the antifungal activity of different honey types against Candida albicans, a common opportunistic oral pathogen. Aim: To evaluate and compare the antifungal activity of commercially available and locally sourced honey against oral Candida albicans isolates. Materials and methods: An in vitro experimental study was conducted using 50 Candida albicans isolates obtained from oral swabs of healthy dental student volunteers. Isolates were identified using HI Chrome Candida Differential Agar. The minimum inhibitory concentration (MIC) of three honey samples—Dabur honey, Khadi honey, and honey procured from a local vendor—was determined using the agar dilution method at concentrations ranging from 5% to 25% (v/v). Data were analyzed using SPSS software, and comparisons among groups were performed using the Chi-square test. Result: Dabur and Khadi honey demonstrated antifungal activity at lower concentrations (5%), inhibiting 10% and 14% of isolates, respectively. Maximum inhibition was observed at 15% concentration, with Dabur honey inhibiting 48% and Khadi honey inhibiting 56% of isolates. In contrast, local vendor honey showed no inhibitory effect up to 15% concentration; inhibition was observed only at 20% (26%) and 25% (32%), while 42% of isolates remained uninhibited. The difference in antifungal activity among the three honey types was statistically significant (χ² = 76.79, df = 8; p < 0.001). Conclusions: Commercially available honeys exhibited significantly greater antifungal activity against Candida albicans compared to locally sourced honey, with inhibitory effects varying according to concentration. These findings suggest that standardized honey preparations may serve as potential adjunctive antifungal agents in oral healthcare, warranting further in vivo and clinical studies. Keywords: Antifungal, Candida albicans, Honey, minimum inhibitory concentration, Oral candidiasisEnglishhttps://www.rdcjournal.org/abstract?id=273References1619Konstantinidi M, Koutelidakis AE. Functional Foods and Bioactive Compounds: A Review of Its Possible Role on Weight Management and Obesityand;rsquo;s Metabolic Consequences. Medicines 2019; 6: 94.Cooper R. Honey for Wound Care in the 21st Century. J Wound Care 2016; 25: 544and;ndash;552.Manyi-Loh CE, Ndip RN, Clarke AM. 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