Green nanotechnology is a thrilling and rising place of technology and generation that braces
the ideas of inexperienced chemistry with ability advantages for sustainability, protection, and
the general protection from the race human. The inexperienced chemistry method introduces a
proper technique for the production, processing, and alertness of much less dangerous chemical
substances to lessen threats to human fitness and the environment. The technique calls for inintensity expertise of the uncooked materials, particularly in phrases in their creation into
nanomaterials and the resultant bioactivities that pose very few dangerous outcomes for people
and the environment. In the twenty-first century, nanotechnology has become a systematic
breakthrough. Metallic nanoparticles (steel or steel oxide nanoparticles) have attracted loads of
hobbies because of their different physiological, technological, and chemical The biological
technique is popular because it produces green nanoparticles in an environmentally friendly,
simple, easy, quick, and cost-effective manner. Amino acid phenolic, flavonoids, terpenoids,
and proteins are examples of reduced and oxidizing agents. Agents of stabilization, synthesis
using plants, on the other hand, was already being debated., basics of green synthesis techniques
explored in this study with an emphasis on metals or metal oxides (ZnO, AgO, and TiO2), terpenoids as well as proteins, which can operate as chemical reducing and oxidizing agents, as
well as stabilization and of agents. Green synthesis using plants, , is still being debated.
this study aimed to study the effect of Cordia myxa extract on the growth and activities of the following types of bacteria : Escherichia coli , Pseudomonas aeruginosa, Proteus Spp., Klebsiella pneumoniae , Staphylococcus aureus, Streptococcus pyogenes , Bacillus subtilus, and the yeast Candida albicans .the results showed an inhibitory effect of the methanol extract on both the growth and activity of the tested microbes .this was reflected by the minimum inhibitory concentration ( MIC ) of different type of bacteria and the yeast.