The antimicrobial effect of essential oils and their main constituents, the
terpenoids, has been generally reviewed in this article, with a comparative investigation
of the structure-activity relationship. Terpenoids are widespread metabolites in plants
belonging to different chemical classes, whereas oxygenated derivatives constitute the
predominates. They could be classified as diterpenes, triterpenes, tetraterpenes, or
hemiterpenes and sesquiterpenes. As crude materials, terpenoids are also broadly
utilized in drug, food, and beauty care product ventures. Terpenoids have antitumor,
anti-inflammatory, antibacterial, antiviral, antimalarial effects, promote transdermal
absorption, prevent and treat cardiovascular diseases, and hypoglycemic activities.
Moreover, terpenoids have many critical uses as insecticides, immunoregulators,
antioxidants, antiaging, and neuroprotection agents. Terpenoids have a complicated
construction with assorted impacts and various components of activity. Using plants –
containing – terpenoids as neutraceuticals in the nutrition of humans and animals also
constitutes a potential issue as natural inhibitors for microbes. These phytochemicals
are generally conveyed in soil products and are particularly helpful in food protection
as microbial development inhibitors.