Mohammed Hamdoon A, Sulaiman Ghassan M, Al-Saffar Ali Z, Mohsin Mayyadah H, Khan Riaz A, Hadi Noora A, Ismael Shahad Basil, Elshibani Fatma, Ismail Ahmed, Abomughaid Mosleh M
Department of Medicinal Chemistry and Pharmacognosy College of Pharmacy, Qassim University Buraydah Saudi Arabia.
College of Applied Sciences University of Technology Baghdad Iraq.
Food Sci Nutr. 2025 Aug 25;13(9):e70825. doi: 10.1002/fsn3.70825. eCollection 2025 Sep.
Volatile, or essential, oils are the principal odorous components of certain plant species and constitute aliphatic and aromatic compounds in the oils' natural mix. The aromatic compounds are present in significant proportions in the oils of several plant species, usually referred to as aromatic plants, and hence the aromatic essential oils. These aromatic classes of compounds are abundant in oils of cloves, thyme, wintergreen, etc. The aromatic volatile compounds of essential oils (ACEO) are used in the treatment of several disorders, including infection, inflammation, irritable bowel syndrome (IBS), and as antihelminthics, among others. The ACEO are used in confectionary, beauty products, food, pharmaceuticals, and other medicaments. A plentiful number of over-the-counter (OTC) products are also prepared by ACEO and are abundantly distributed in the market. The present review deliberates on the origins, biogenesis, chemical structures, and bioactivities of the ingrained aromatic constituents of the essential oils sourced from different plant species. The review also highlights the importance of ACEO in modern food, cosmetics, and pharmaceutical industries. An overview of the clinical trials of the aromatic constituents and their applications in aromatherapy domains is also outlined. The review addresses a gap in the current literature concerning the aromatic components of essential oils by utilizing prior reviews and research articles. This review serves as a comprehensive source, detailing the chemistry, bioactivity, and therapeutic applications of the aromatic constituents of essential oils, along with their uses in both traditional and contemporary medicine, as well as the mechanistic aspects of the biological activity of these constituents derived from various plant-sourced essential oils.
挥发性油，即香精油，是某些植物物种的主要气味成分，在油的天然混合物中构成脂肪族和芳香族化合物。芳香族化合物在几种植物物种的油中占很大比例，这些植物通常被称为芳香植物，因此有芳香香精油。这些芳香族化合物在丁香、百里香、冬青等植物的油中含量丰富。香精油中的芳香挥发性化合物（ACEO）可用于治疗多种疾病，包括感染、炎症、肠易激综合征（IBS）等，还可作为抗蠕虫药。ACEO用于糖果、美容产品、食品、药品和其他药物。许多非处方（OTC）产品也是由ACEO制备的，在市场上广泛销售。本综述探讨了来自不同植物物种的香精油中固有芳香成分的起源、生物合成、化学结构和生物活性。该综述还强调了ACEO在现代食品、化妆品和制药行业中的重要性。还概述了芳香成分的临床试验及其在芳香疗法领域的应用。本综述通过利用先前的综述和研究文章，填补了当前文献中关于香精油芳香成分的空白。本综述是一个全面的资料来源，详细介绍了香精油芳香成分的化学、生物活性和治疗应用，以及它们在传统医学和当代医学中的用途，以及这些来自各种植物源香精油的成分的生物活性的作用机制方面。
