Overproduction of free radicals in organisms and lipid peroxidation in cell membranes have been implicated in various pathophysiological disorders, including cardiovascular diseases, atherogenesis, mutagenesis, diabetes, etc. Furthermore, the oxidation of lipids in food, cosmetic and pharmaceutical products, together with the growth of undesirable microorganisms result in off-flavour, spoilage and deterioration, rendering such products unfit for human consumption. Increasing environmental pressure for industry to use “clean technology” and to utilize sustainable sources of materials for the manufacturing process, have concentrated recent investigations towards natural sources of antioxidants and antimicrobials. Although plant phenolics have been recognized as the most powerful natural antioxidants, recent studies suggest that terpenoids in essential oil could also contribute to the overall antioxidant capacity of many spice plants. This review summarizes the scientific evidence regarding the antioxidative and antimicrobial efficiency of essential oils of aromatic plants belonging to the Lamiaceae family, and consequently their possible utilization as safe and healthy food supplements.
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