antibacterial activity of cinnamon extract against gram-positive and gram-negative bacterialpathogens isolated from patient samples

Background: medicinal plants have played crucial roles in the traditional health care system since the origin of mankind. among them, cinnamon is used not only as a spice in food but also as a substance with many health-beneficial effects. the aim of the present study was to identify the antibacterial activity of cinnamon bark extract against bacterial isolates from patient pus samples that might help treat infections.methods: the antibacterial potential of cinnamon bark extract in both ethanol and methanol against 6 bacterial isolates obtained from pus samples received in the microbiology laboratory was identified by agar well diffusion, minimum inhibitory concentration (mic), and minimum bactericidal concentration (mbc) using standard techniques.results: by agar well diffusion, the highest inhibitory activity of ethanol and methanol extracts of cinnamon was shown by staphylococcus aureus, followed by coagulase-negative staphylococci. the lowest inhibitory effect was shown by proteus mirabilis. the ethanol extract of cinnamon mic and mbc ranged from 6.25 mg/ml to 12.5 mg/ml and 12.5 mg/ml to 50 mg/ml. the methanol extract of cinnamon mic showed a value of 12.5 mg/ml, and the methanol extract of mbc ranged from 12.5 mg/ml to 50 mg/ml against all bacterial isolates of the present study.conclusion: staphylococcus aureus is sensitive to the alcoholic extract of cinnamon bark, but its effect is less than that of the selected antibiotic.